Wild mushroom tart


(For 12 canapes)

  • ½ punnet Tahoon Cress
  • ½ punnet Adji Cress
  • 250gr wild mushrooms
  • 12 button mushrooms
  • 40gr finely diced onions
  • 150gr puff pastry
  • 30gr unsalted butter
  • 2 tbsp olive oil
  • truffle oil
  • white sesame seeds


  • Use a mini muffin baking tray with 12 cases. 
  • Cook the wild mushrooms with the butter, 1 tbsp of olive oil and the diced onions. 
  • Blitz in a blender to the size of the duxelles. 
  • Pour the duxelles into a mousseline cloth of fine sieve and press slightly to remove the excess of water. 
  • Cut the button mushrooms into quarters and cook them with the rest of the olive oil. 
  • Lay the puff pastry and cut out 12 circle the size of the muffin case/mould. 
  • Arrange the circle at the bottom of each case and fill with the mushrooms duxelles. 
  • Cook the tarts in a hot oven and serve with the button mushrooms, a drizzle of truffle oil, the Adji Cress, the Tahoon Cress and one pinch of white sesame seeds. 

Recipe: Franck Pontais

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