Sauteed wild mushroom and brie tart, watercress and pinenuts Recipe

Sautéed wild mushrooms and a salad of peppery watercress, pine nuts and brie on a puff pastry tart.

  • Preparation
    10mins
  • Cooking time
    25mins
  • Rest time
    0mn
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Ingredients

Pour people
  • Fresh mixed wild mushroom(s) : 500 g
  • Puff pastry sheet(s) : 1 whole
  • Olive oil : 30 ml
  • Maldon salt : 2 pinch(es)
  • Freshly ground black pepper : 2 Turn
  • Watercress : 2 bunch
  • Pine kernel(s) : 100 g
  • Parmesan : 50 g
  • Garlic clove(s) : 1 whole
  • Unsalted butter : 50 g
  • For the vinaigrette
  • Sherry vinegar : 30 ml
  • Maille Dijon mustard : 1 Tsp
  • Olive oil : 100 ml
  • Brie de Meaux : 120 g

Method

  • ETAPE 1

    Pre heat the oven to 180'

  • ETAPE 2

    Cut the Puff pastry into 6 equal rectangles. Place it between 2 trays and cook in the oven for 12-15 min or until cooked.

  • ETAPE 3

    Clean the mushrooms and tear into large pieces. Peel and dice the garlic

  • ETAPE 4

    Heat a frying pan and then add the butter, when its foaming and turning brown add the garlic and mushrooms, season with salt and pepper cook for 3 minutes then add the pine nuts for the last 1 minute so that they are lightly toasted.
    .

  • ETAPE 5

    Pick the large stalks from the watercress and discard. Shave the parmesan.

  • ETAPE 6

    Whisk together the vinegar, olive oil and mustard.

  • ETAPE 7

    To serve.

  • ETAPE 8

    Place the cooked pastry onto the plate topped with a slice of brie, add a little of the watercress and top with the wild mushrooms and pine pine nuts, add more watercress and parmesan.

  • ETAPE 9

    Drizzle the dressing over it all before serving.

Chef's tip

«Try using robust mushrooms like cep for this dish as they give more texture.»

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