Try this delicious homemade mushroom tartlet.


  • for the shortcrust pastry:
  • 250 g plain flour, sifted
  • 125 g unsalted butter, softened
  • pinch of salt
  • 1 beaten egg
  • for the mushroom & leek filling:
  • 2 medium leeks (trimmed, halved and finely sliced)
  • 250 g (to 300) wild mushrooms (chanterelles, brown chestnut, girolles, etc)
  • 1 tblsp italian flat leaf parsley (finely chopped)
  • butter and olive oil
  • for the hollandaise sauce:
  • 5 tblsp white wine vinegar
  • 2 tblsp water
  • 1-2 small shallots (finely sliced)
  • 1 sprig of thyme
  • 1 bay leaf
  • 4 black peppercorns
  • 3 egg yolks (free range)
  • 150 g unsalted butter (melted)
  • 1 tsp lemon juice
  • for the garnish:
  • 25 g watercress
  • 1 slice of carrot
  • 1 slice of cucumber
  • 1 tblsp french dressing


  • Place sifted flour and butter with salt into a food processor and blitz until combined. Add enough egg until the mixture forms a dough. Remove from food processor and combine. Wrap in cling film and rest in the fridge for minimum 30 minutes.
  • Preheat the oven to 180°C.
  • Take dough out of the fridge and roll unto a lightly floured surface. Line floured 10cm tartlet tins with the pastry. Firmly press the pastry into all the edges of the tin. Line with greaseproof pastry and fill with baking beans. Bake in the oven for 12 minutes.
  • After 12 minutes remove from the oven, remove greaseproof paper and baking beans. Return to the oven and cook for another 3 minutes. These cases can be done at any stage of the day.
  • Lightly sauté the sliced leeks in butter until soft. Do not colour.
  • Sauté the mushrooms in olive oil until all the moisture has evaporated. When the mushrooms are cooked add the parsley and the cooked leeks and season generously with salt and black pepper. Fill the tart with the mixture and set aside until ready.
  • For the Hollandaise place the butter into a pan and melt the butter until it separates into clarified on top and the milk (solids on the bottom) then put the vinegar, water, shallots, herbs and peppercorns in a separate pan and reduce by two thirds over a high heat. There should be about 1tbsp left.
  • When reduced strain the mixture through a sieve into a bowl containing the three egg yolks. Set the bowl over a pot of simmering water. Whisk the mixture until it thickens and you can see the trail the whisk leaves behind. At this stage you can start to incorporate the clarified butter a little bit at a time. Remove the bowl from the heat as the mixture might split. If the mixture splits add a dash of cold water and whisk. The mixture will split if the eggs get to hot.
  • When all the clarified butter has been whisked in season with salt, pepper and lemon juice to taste. Make sure not to add the solids (milk) of the butter. Water can be added to loosen the mixture.
  • For the garnish thinly slice a carrot and cucumber to form a long strip. This can be done with a potato peeler. Square off all sides to leave a long rectangle. The water cress can be dressed with the French dressing.
  • To plate up, spoon some of the hollandaise over the reheated tartlets and glaze under a really hot grill. Roll the carrot/cucumber into a circle in fill with the watercress.

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