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Ingredients:
- 2 shallots
- 250 grams of shiitake
- 1.5 tsp thyme
- 1/2 stock cube
- 1.5 tbsp butter
- 1.5 tbsp cognac
- 1.5 dl whipped cream
- 1,5 egg pepper salt
- 5 slices of puff pastry
Equipment:
- 5 cake tins of 10 cm diameter
Preparation:
- Peel and chop the shallots.
- Wipe the shiitake clean and cut the large ones into smaller pieces.
- Melt butter and fry shallots until glazy.
- Fry the shiitake while stirring until the moisture has evaporated.
- Sprinkle with thyme, flavour with crumbled bouillon tablet and salt and pepper if desired.
- Scramble the eggs with the cognac, whipping cream, salt and pepper.
- Butter the baking tins.
- Defrost the puff pastry and line the moulds with it.
- Cut off the excess dough along the edges.
- Divide the shiitake over the shapes and spoon the egg mixture over the top.
- Preheat the oven to 180 degrees C.
- Bake in the oven for approx. 20-25 min. until golden brown.
- Serving: Place tarts on plates and garnish with lettuce. Drizzle some homemade dressing over the lettuce.
