Name: Bistro de Margots Tartelette Aux Poireaux & Girolles, Petits Légumes De Saison, Echalottes Croustillantes, Velouté De Carottes Fumées Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 cups Leeks; 1 cup Chanterelles; 2 tbs Butter; 1 tsp Salt; to taste Pepper; 2 Eggs; 1 cup Heavy cream; 2 Puff pastry sheets; 2 cups Seasonal vegetables (e.g. baby carrots, peas, asparagus); 2 tbs Olive oil; to taste Salt; 2 Shallots; 1 tbs Flour; to taste Oil for frying; 4 Carrots; 2 cups Vegetable broth; 1 tsp Smoked paprika; to taste Salt; 1 tbs Cream

2017 Chavy-Chouet | 1er Cru Folatieres

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Leeks & chanterelles tartlet, mini seasonal vegetables, crispy shallots, smoked carrot velouté

In a skillet, melt butter over medium heat. Add sliced leeks and cook until softened. Add chanterelles, salt, and pepper. Cook for an additional 5-7 minutes.

Prepare the Filling

In a bowl, whisk together eggs and heavy cream. Stir in the leek and chanterelle mixture.

Mix the Egg and Cream

Preheat the oven to 375°F (190°C). Roll out puff pastry and cut into circles to fit into tartlet pans. Fill with the leek mixture.

Prepare Puff Pastry

Bake in preheated oven for 20-25 minutes or until the pastry is golden and the filling is set.

Bake

In a separate pan, heat olive oil over medium heat. Add seasonal vegetables, season with salt, and sauté until tender, about 5-7 minutes.

Sauté Seasonal Vegetables

Slice shallots thinly and toss in flour. Heat oil in a frying pan and fry until golden brown. Drain on paper towels.

Prepare Shallots

In a pot, combine chopped carrots and vegetable broth. Bring to a boil and simmer until carrots are tender. Add smoked paprika and season with salt. Blend until smooth and stir in cream.

Cook and Blend Carrots

Leeks

Chanterelles

Butter

Salt

Pepper

Eggs

Heavy cream

Puff pastry sheets

Seasonal vegetables (e.g. baby carrots, peas, asparagus)

Olive oil

Shallots

Flour

Oil for frying

Carrots

Vegetable broth

Smoked paprika

Cream

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Classic French pastry created in 1910 in honor of the Paris-Brest bicycle race: Chou pastry, pistachio butter cream

Paris-Brest Revisité

Make Tartelette Aux Poireaux & Girolles, Petits Légumes De Saison, Echalottes Croustillantes, Velouté De Carottes Fumées Recipe in just 1h 30m. Leeks & chanterelles tartlet, mini seasonal vegetables, crispy shallots, smoked carrot velouté

Tartelette Aux Poireaux & Girolles, Petits Légumes De Saison, Echalottes Croustillantes, Velouté De Carottes Fumées Recipe

Ingredients

Tartelette Filling

Vegetables

Crispy Shallots

Smoked Carrot Velouté

Method

Tartelette Preparation

Prepare the Filling

Mix the Egg and Cream

Prepare Puff Pastry

Bake

Vegetable Preparation

Sauté Seasonal Vegetables

Crispy Shallots Preparation

Prepare Shallots

Smoked Carrot Velouté Preparation

Cook and Blend Carrots

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