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