Want flavors? Quickly, make these delicious tartlets with mushrooms, mozzarella and arugula. A delight!
- 500 g of Paris mushrooms
- 1 shallot
- 1 clove of garlic
- 30 g of butter
- 1 C. flour
- 4 rounds of short pastry
- 1 mozzarella di buffala
- 2 dl of cream
- 3 egg yolks
- 125 g rocket
- 1 C. tablespoon of olive oil
- 1 cl of balsamic vinegar
Preheat the oven to 175 ° C.
Clean the mushrooms and rinse briefly with cold water. Peel and chop the shallot and garlic and fry in 20 g butter. Add the mushrooms and sauté slightly. Add salt and pepper.
Butter individual ceramic clafoutis molds and sprinkle with flour. Spread the dough and poke small holes. Arrange the mushroom mixture in the mussels and crumble the mozzarella over it.
Beat the cream with the egg yolks, salt and pepper. Pour this mixture on the mozzarella.
Bake 10 minutes.
Meanwhile, wash and dry the salad and mix it with olive oil, balsamic vinegar, salt and pepper.
Take the clafoutis out of the oven and serve with the salad.
Le Creuset - Borgerhoff & Lamberigts