Ingredients
For the pie dough
- 170 g flour
- 10 g sugar
- 3 g fine salt
- 60 g of water
- 20 g olive oil
- 15 g egg yolk
For snails
- 175 g of shelled snails cooked in broth
- 50 g of temperate butter
- 4 g of pastis
- 10 g of poultry juice
- 2 g of garlic peeled and chopped
- 20 g of parsley leaning finely
- 2 g fine salt
For mushrooms and hazelnuts
- 250 g of chanterelles
- 125 g buttons mushrooms
- 50 g sunflower oil
- 50 g butter
- 75 g of shallots
- 25 g duck fat
- 25 g of Piedmont hazelnuts
- 12 g sugar
- 35 g of water
- 25 g white vinegar
- 250 g of minced and cooked Paris mushrooms
-
lemon juice
For the parsley coulis
- 1 flat parsley boot
For garlic chips
- 5 Garlic Pelé
-
frying oil
For parsley chips
- 1 flat parsley boot
-
frying oil
For the finish
- 30 g buttons mushrooms
Preparation
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The day before, prepare the tart dough: dissolve the sugar and salt in the water. Add the olive oil and the egg yolk. With a mixer fitted with the sheet tool, mix the liquid with the flour. Film and let stand 12 hours. Roll out the dough with a 1 mm rolling mill, film and let stand 12 hours again. Detail the tartlets and cook them between two molds greased at 160 ° C (th. 5-6) for 15 to 20 min. The dough should be golden and crisp.
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Prepare the snails: emulsify the temperate butter with the mixer fitted with the whisk. Add the pastis, poultry juice, garlic, parsley and salt. In a second step, sauté the well -drained snails for 3 min in the flavored butter.
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Prepare the mushrooms: wash and cut the tails of the chanterelles and buttons mushrooms. Enter them in the oil and half the butter. In a saucepan, mix the sugar, water and vinegar. Bring to a boil, then pour on the mushrooms. Make a puree by mixing the warm Paris mushrooms with the remaining butter and lemon juice. Have the shallots in duck fat with crushed hazelnuts.
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Prepare the parsley coulis: Blanch the parsley 7 min in salted boiling water, cool it in ice water, drain well, mix and season.
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Prepare the garlic chips: cut the finely mandolin garlic cloves then fry them in the oil at 140 ° C.
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Prepare the parsley chips: fry the parsley leaves in frying oil.
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Place a plate of tart by plate: Spread the mushroom puree in the bottom, cover with the shanm shake mixture, then sautéed mushrooms and snails. Decorate with garlic and parsley chips and buttons chips. Pour the parsley coulis around the tart.
