Roll out the puff pastry and cut 4 even circles out and place on a flat baking tray, score the edge about 1cm in and brush with egg yolk. Rest in the fridge for about 30 minutes, then
Peel, halve and thinly slice the onion, place in a large frying pan with the crushed garlic, sauté in a little oil and butter, without colouring. Trim and clean the wild mushrooms and chop the field mushrooms. Turn up the heat and add
For the rarebit, you can use a thermomix if you have one as I think it makes the perfect rarebit. Heat the beer and cheese, mustard and Worcester sauce in the thermomix for 3 minutes at 90° on speed 4, add the eggs, flour, breadcrumbs and seasoning and heat at 90° for a further 5 minutes on speed 4. Place in a container and cool. Without a thermomix, put the beer, cheese and mustard in a saucepan, heat through until melted and then add the flour and breadcrumbs,
Make the tarts by making a well in the middle of each pastry case, and then filling with the mushroom mix. Press a spoonful of the rarebit out into your hand and put it on top of the mushroom. Place the tarts on a baking tray and
Poach the eggs in boiling water with a drop of white wine vinegar. Sauté
To serve, place an egg on top of each tart in the centre of a plate, and finish with the cobnuts and slices of fresh truffle around the plate (if using).