Preparation time: 20 min. Total time: 50 min.
Ingredients (serves 4):
- 1 roll puff pastry
- 100 g dried morels
- 1 shallot
- 50 g butter
- 1 half bottle Franche-Comté white wine
- 200 g Gruyère cheese
- 1 bunch chervil
- fine salt, freshly ground pepper
Preparation:
Peel and finely chop your shallot. Melt the butter in a hot frying pan. Once it has reached a lovely blond color, brown your morels. When the mushrooms have taken on a light color, add the shallots and let them brown gently. Add the white wine and reduce to dryness.
Preheat your oven to 200°C (gas mark 7).
From your roll of puff pastry, cut 4 identical rounds to fit your individual tartlet molds. Butter your molds generously. Arrange the morels tightly in each mold, then place a nice slice of Gruyère cheese on top. Finish with a round of puff pastry.
Bake your tarts for around 20 minutes.
When ready to serve, turn out the tatins onto serving plates and serve with a generously dressed salad.
Tips:
These tatins can also be made with other mushrooms that go very well with Gruyère, such as ceps, chanterelles or simply button mushrooms.