Mushroom tart
Chef Jérémy Grosdidier reveals the recipe for mushroom tarts, the signature dish of Parisian restaurant Pristine.
This recipe from Jérémy Grosdidier, chef at Pristine restaurant in Paris9e , is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.
For 6 tartlets
Preparationtime: 55 min
Cooking time: 25 min
Rest: 1 h 30
Ingredients for Jérémy Grosdidier 's mushroom tart
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200 g puff pastry (ideally supplied by your favorite baker )
For the filling
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500 g button mushrooms
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1 onion, thinly sliced
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2 garlic cloves, chopped
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A few sprigs of flat-leaf parsley
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10 cl single cream
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Salt and pepper
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Tonka bean
For the vinaigrette
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Juice of one grapefruit
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10 cl olive oil
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1 tsp mustard
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Salt and pepper
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Tonka bean
For the dressing
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50 g hazelnuts
Steps for Jérémy Grosdidier 's mushroom tart
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Tart base: Roll out the pastry on the work surface , then cut out circles to line the tartlet molds. Prick the pastry, then bake for 7 to 10 min in a 190°C oven.
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Stuffing:
- Cut the white part of the mushroom cap into thin slices, preferably using a mandolin. Set aside.
- Chop the remaining mushrooms coarsely. Sautéin butter with theonion and garlic cloves. Add the parsley, salt and pepper. Set half the duxelles aside. Blend the other half with the cream and add the grated tonka bean to taste.
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Vinaigrette: Blend the ingredients and season to taste with salt, pepper and tonka . Chop the hazelnuts with a knife and set aside.
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Assembly: Place the duxelles in the tart shells , then add a dollop of tonka mushroom cream. Reheat in the oven. Gently toss the chopped mushroom whites with the vinaigrette, taking care not to break them. Arrange on top of the tartlets, then sprinkle with crushed hazelnuts.
Has this recipe inspired you to discover the cuisine of Jérémy Grosdidier? Read the Gault&Millau review of Pristine.
