Winter Vegetable Tartlets Ingredients (serves 4): 4-5 Jerusalem artichokes, peeled and sliced into r
Winter Vegetable Tartlets
Ingredients (serves 4): 4-5 Jerusalem artichokes, peeled and sliced into rondelles 1 fennel, sliced 1 onion, sliced 1 garlic clove, sliced finely 450 g/ 1 pound cèpes/porcini mushrooms (I used the cèpes I picked and froze this fall. You can use any of favourite mushrooms/dried mushrooms) 1 glass of red wine A handful of chopped fresh parsley 1 roll puff pastry (230 g/ ½ pound) or you can make your home-made version here Olive oil (for frying) 30 g/ 2 tbsp unsalted butter 2 slices of country bread (discard the crust, place the bread in a food processor to get breadcrumbs) Parmesan shavings Coarse salt and black pepper