Starters and nibbles — dried morels
Thin boudin blanc and morel tartlets
Crisp tartlets where boudin blanc meets the intensity of dried morels. A gourmet pairing that will win over your guests from the first bite.
- Serves
- 2 servings
- Preparation
- 10 min
- Cooking
- 15 min
Ingredients
Method
Leave the dried morels to rehydrate in cold water for thirty minutes.
Sweat the chopped shallot in a saucepan with a knob of butter. Pour in the white wine and reduce by about half. Add the cream and continue reducing until syrupy.
Drain the morels, then sauté them in a pan in another knob of butter. Cover and leave to simmer for three minutes over moderate heat.
Set aside a few morels for decoration. Cut the rest into small dice and stir them into the sauce at the end of reduction. Taste and adjust the salt.
Remove the fine skin from the boudins blancs, then cut them into five-millimetre rounds. Brown them on each side in the remaining butter.
Cut two circles of puff pastry and place them on a baking sheet lined with baking paper. Spread half the sauce in the centre leaving the border free, then arrange the sausage rounds in a slightly overlapping rosette. Pour the remaining mixture over.
Bake at 220 °C for ten minutes, then lower to 180 °C and continue for five minutes. Reheat the reserved morels, arrange them on each tartlet and serve piping hot.