Mushroom and potato dauphinois tarts
- December 2013
- Serves 2
- Takes 20 minutes to make, 1 hour 10 minutes to cook, plus soaking and chilling
This deep-filled tart recipe makes for an indulgent vegetarian dinner party main course.
- Vegetarian recipes
- 60.1g (36.7g saturated)
- 41.9g (4.6g sugars)
If you have it, use 15g vegetable shortening and 15g butter for the pastry to give an even flakier result. When you’re frying the mushrooms, a drop of truffle oil makes the flavour even more intense.
You can make and blind-bake the tartlet cases 2-3 days in advance, then keep in an airtight container. Assemble the tarts up to 1 hour in advance, then bake at the last minute (but bear in mind they might need to 3–4 minutes longer to cook if the filling is cold).
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