Mushroom tartlet with fresh herbs and fir
Mushroom Tartlet with Fresh Herbs and Fir is a sophisticated ode to the forest, where earthy, aromatic, and nutty flavors meet in perfect balance. A crisp filo base holds a velvety mushroom duxelles infused with preserved lemon and butter, while pickled chanterelles and shimeji add brightness. The hazelnut–fir vinaigrette ties the elements together with depth and fragrance. Finished with tender herbs and edible flowers, this tartlet transforms simple woodland ingredients into an elegant and memorable dish.
For the Duxelles
Finely blend the preserved lemon, removing the seeds beforehand, then blend or finely chop around 800g of mushrooms.
Sweat the candied lemon in butter for a few minutes, then add the chopped mushrooms, sweat again and cook over low heat until the cooking water has evaporated.
Season with salt and pepper and set aside to cool.
For the tartlets
Melt the butter, preheat the oven to 190°C, layer two sheets of filo pastry previously brushed with melted butter using a pastry brush.
Using a cookie cutter (12 cm diameter), cut out circles of filo pastry and repeat the process 8 times.
Bake the filo pastry bases individually between two steel or stainless steel tartlet molds in the oven for about 8 to 10 minutes until golden brown.
Set aside.
| One piece | Preserved lemon |
| 1 kg. | Brown Colmar mushrooms (or button mushrooms) |
| Butter | |
| 1 packet | Brick pastry sheets |
| To taste | Fleur de sel |
| To taste | Freshly ground pepper |
For the the pickle brine
Combine all the ingredients in a saucepan, bring to a boil, then add the mushrooms, which have been cleaned and washed beforehand.
Set aside in a jar or container and leave to cool in the refrigerator (can be made the day before and kept for several weeks).
| 200 g. | Chanterelle mushrooms or shimeji mushrooms |
| 500 g. | Water |
| 300 g. | Vosges fir vinegar |
| 150 g. | Sugar |
| 8 g. | Salt |
| 10 g. | Roasted juniper berries |
For the dressing
blend or whisk all the ingredients together. Set aside as well.
| 100 ml. | Hazelnut oil |
| 30 ml. | Vosges fir vinegar |
| 10 ml. | Vosges fir liqueur |
| 10 ml. | Lime juice |
| 30 g. | Fir honey |
| 2 g. | Fine salt |
Assembling the tartlets
Place the duxelles seasoned with a little vinaigrette and a twist of pepper in each tartlet base.Then add a few roasted hazelnuts.
Using a mandolin, slice the remaining mushrooms into thin shavings,
Using a mandolin, finely slice the remaining mushrooms, season with the vinaigrette, pepper, and a pinch of fleur de sel, then arrange the slices in the tartlets to create a nice volume.
Then arrange the mushroom pickles harmoniously, followed by the herb salad and young salad shoots seasoned with a drizzle of vinaigrette.
Finish the presentation with the aromatic flowers.
Then enjoy !
| 50 g. | Roasted and crushed hazelnuts |
| 200 g. | Fresh herbs (dill/curly mustard sprouts/chervil/agastache/pimpernel, etc.) |
| Edible aromatic flowers |
