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Fennel and mushroom tartlets
Fruit and vegetables
175g/6oz
mushrooms
, ideally mixed, such as brown caps, shiitake, oysters, trimmed where necessary
1
red onion
, cut into 8 wedges
1 bulb
fennel
, cut into 1cm/0.5in slices, blanched and drained.
6 cloves
garlic
, lightly crushed in their skins
1 tbsp
lemon juice
1 tbsp snipped fresh
chives
1 tbsp chopped
parsley
a handful of herby
salad
Cooking ingredients
light
olive oil
Dairy, eggs and chilled
225g/8oz
shortcrust pastry
100ml/3½fl oz
whipping cream
100g/4oz unsalted
butter
, chilled and diced
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