John Myers
Chanterelle Starter
The perfect chanterelle starter recipe with a picture and simple step-by-step instructions.
- 3 Discs Puff pastry TK
- 200 g Carrots
- 500 g Chanterelles
- 50 g Bacon cubes
- 1 Diced onion
- Salt + pepper
- 1 tbsp Butter
- 1 tbsp Flour
- 200 ml Broth
- 200 g Cream
- 4 Eggs
- 2 tbsp Chopped parsley
- Clean the chanterelles and cut them into small pieces if necessary.
- Let the puff pastry thaw, lay it on top of each other and roll out to the size of a tart pan. Line the mold with baking paper and place the dough (with the rim) in it.
- Peel the carrots and cut into small cubes. Place the bacon in a hot pan, then add the onion cubes and the chanterelles and fry for at least 5 minutes until the juice of the pizzeria has boiled away, season with salt and pepper and remove from the pan.
- Melt the butter in the same pan, sauté the carrots in it, then dust with flour and deglaze with the stock. Pour in 150 g of cream and bring to the boil once, season with salt and pepper.
- Preheat the oven to 200 ° C. Add the parsley to the carrots, mix and then mix with the mushroom mixture. Whisk the rest of the cream with the eggs and stir in the mushroom mixture, then pour onto the puff pastry and bake the tart for approx. 25-30 minutes.
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