John Myers
Potato and Boletus Tartlets
The perfect potato and boletus tartlets recipe with a picture and simple step-by-step instructions.
- 360 g Waxy potatoes, peeled and cut into 4 mm slices
- 350 g Porcini mushrooms fresh, cleaned, cut into 2 mm slices
- 2 Pc. Garlic finely chopped
- 1 Tablespoon (level) Fresh thyme leaves
- 100 g Freshly grated Parmesan
- Sea salt from the mill
- Black pepper from the mill
- 50 g Butter
- Extra virgin olive oil
- These tartlets are ideal as a side dish or as a starter or tapa, with juniper cream (it says in the Kb) a pleasure.
- Carefully cook the potato slices in salted water almost completely (in about 10 minutes). Fry the mushrooms with garlic and thyme in a little olive oil with the butter. Season with salt and pepper Lay out four portions in a round shape. Sprinkle with Parmesan and top with mushroom slices. Repeat the process until the ingredients are used up. Finish with a layer of potatoes and Parmesan. Drizzle with olive oil and bake at 180 degrees top / bottom heat for 10 minutes.
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