Savoury tartlets with porcini mushrooms and cheese cream are a small masterpiece of autumnal flavours, a tribute to the land and its most precious fruits. I still remember when, as a child, I accompanied my grandfather in the woods in search of these hidden treasures. The smell of damp earth, the intense aroma of mushrooms... an experience that has remained etched in my heart and that I try to relive every time I prepare this dish. The shortcrust pastry base, prepared with the Thermomix®, is fundamental for the success of the recipe. The 00 flour gives the right friability, while the seed oil makes it light and digestible. A pinch of instant yeast helps to make it softer, without altering the flavour. Resting in the refrigerator is essential to allow the gluten to relax, ensuring a perfect consistency. The porcini mushrooms, undisputed protagonists, must be very fresh and carefully cleaned. Avoid washing them under running water, as they would absorb too much moisture. Use a brush to gently remove the soil. The sauté with garlic and extra virgin olive oil enhances their intense and earthy flavour. Fresh parsley, finely chopped, adds a note of freshness and colour. The cheese cream, prepared with the Thermomix®, is a true embrace of taste. The butter, melted gently, creates a velvety base. The flour, toasted lightly, gives the right consistency. The milk, added gradually, creates a smooth and homogeneous cream. The grated cheese, preferably a mix of Parmesan cheese and Roman pecorino cheese, adds flavour and sapidity. A pinch of nutmeg and freshly ground black pepper complete the aromatic picture. For a vegetarian version, make sure that the grated cheese is produced with vegetable rennet. For a vegan version, you can replace the butter with coconut oil and the milk with soy or almond milk, using a grated vegan cheese. You can enrich the filling with other types of mushrooms, such as champignon or chanterelles, or add aromatic herbs such as thyme or rosemary. Serve the tartlets warm, accompanied by a mixed salad with walnuts and balsamic vinegar. A glass of dry white wine, such as a Vermentino or a Sauvignon Blanc, will enhance the flavours of the dish. The tartlets can be prepared in advance and stored in the refrigerator for a day. Heat them in the oven at a low temperature before serving. The savoury shortcrust pastry can be frozen raw or cooked. The cooked porcini mushrooms can be stored in the refrigerator for a couple of days.

Savoury Tartlets with Porcini Mushrooms and Cheese Cream

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Description

Ingredients (17 ingredients)

Preparation (14 steps)

Savoury shortcrust pastry - Preparation of the ingredients

Savoury shortcrust pastry - Dough

Savoury shortcrust pastry - Addition of flour

Savoury shortcrust pastry - Final processing

Savoury shortcrust pastry - Rolling out and preparation of the tartlets

Savoury shortcrust pastry - Baking in the oven

Porcini mushrooms - Cleaning and preparation

Porcini mushrooms - Sauté

Porcini mushrooms - Seasoning

Cheese béchamel - Preparation

Cheese béchamel - Cooking

Cheese béchamel - Addition of milk

Cheese béchamel - Seasoning

Assembly of the tartlets

Finished cooking? Great! 🎉

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