Fennel and Mushroom Tarts

Fennel and Mushroom Tarts

Ingredients

Ingredients

  • 3 shallots, finely chopped
  • 250 gr mushrooms, porcini or field mushrooms
  • 1 medium size fennel bulb, trimmed, sliced, and finely chopped
  • 100 gr thickened cream
  • 1 tblsp fresh thyme leaves
  • Butter for frying (2 tblsp)
  • 3 cloves of crushed garlic
  • 2 egg yolks

Pastry

  • 200 gr plain flour
  • 90 gr cold butter
  • Pinch of salt
  • 1 beaten egg
  • Sift the flour and salt, then then rub the butter into the flour till it resembles bread crumbs. Add the egg and about 1 tblsp of water till you have a firm dough. Rest in the fridge for about 2 hours.

Roasted Tomatoes

  • 100 gr olive oil
  • 2 tblsp sugar
  • 2 tsp good salt, I use Murray River Pink Salt.
  • Pepper to taste
  • 1 tblsp balsamic vinegar
  • 5 or 6 cloves of crushed garlic
  • 2 tblsp thyme
  • 2 tblsp chopped rosemary
  • 1 tblsp oregano
  • 700 gr ripe cherry tomatoes, cut in half
Fennel and Mushroom Tarts
Ada Barnett: Farmer at Art
Tested by Ada Barnett in the kitchen of Jeanne d’Moore (Moora, WA)

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