Tartelettes aux Champignons des Bois


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

There are so many different kinds of mushroom available at different times of year that you can afford to be creative with this recipe, although it’s always best to choose whatever is fresh and in season. Chanterelles have a subtle apricot scent; cèpes a rich, almost meaty taste, and the wonderfully named trompettes de la mort have a strong, wild flavour that works very well in this tasty, colourful autumn dish.


For the puff pastry (pâte feuilletée)

  • 250 g plain flour
  • pinch of salt
  • 100-150 ml ice-cold water
  • 1 tsp lemon juice
  • 250 g butter, at room temperature
  • 1 beaten egg, for brushing


    Prepare the puff pastry using the previous recipe (unless you’re using the ready-made variety) and return it to the fridge.

    Heat the oven to 220°C/gas 7. Roll out the pastry to 30cm by 40cm and cut into 6 equal-sized pieces. Using a fork, make indentations all over the base (this helps to keep the pastry flat when cooking). Cut a 5mm strip from around the edge of each piece, brush the edges with beaten egg and lay the thin strips back on the pastry base, like a picture frame. Work the edge of the pastry by gently marking each edge with horizontal indentations using a fine-bladed knife; this helps the pastry to rise and form a neat edge. Place on a baking sheet, put it into the oven and cook for 12-15 minutes until golden. Remove from the oven and reduce the heat to 180°C/gas 4.

    Melt the butter in a large pan, add the shallots and fry gently for 5 minutes without browning. Add the garlic and mushrooms and fry for a further 4 minutes, stirring frequently. Return the pastry cases to the oven for 4 minutes. Add the wine and cream to the mushrooms, increase the heat and simmer for 1 minute. Season and add the parsley. Spoon into the cooked pastry cases and serve at once.