Starters and nibbles — dried or fresh
Mini morel soufflé tartlets
Small, soft mushroom tartlets that make an excellent canapé or light starter. Morels, fresh or dried, bring their inimitable woody flavour.
- Serves
- 6 servings
- Preparation
- 10 min
- Cooking
- 15 min
Ingredients
Method
Peel and finely slice the onion. Sweat it in a pan with a knob of butter. Add the cleaned and dried mushrooms, then cook until their liquid has evaporated.
If using dried morels, soak them for about twenty minutes in warm water. Drain them and mix them with the sautéed mushrooms.
Cut circles of shortcrust pastry with a pastry cutter and use them to line silicone muffin moulds.
Divide the mushroom mixture among the tartlet bases.
Beat the eggs with the crème fraîche. Season with salt, pepper and herbes de Provence.
Pour this mixture over the mushrooms. Bake for about fifteen minutes until the soufflé is golden and well risen. Serve immediately.