Morel Tarts with Baby Fava Beans
Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas.
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Cooking tools:
- Immersion blender
- Cookie cutter
- Cooling rack
- Fine-mesh sieve
- Oven
- Stove
- Baking sheet
- Pan
- Skillet
- Saucepan
- Pot
- Mixing bowl
- Whisk
- Spoon
- Colander
- Chef's knife
- Cutting board
- Plate
Ingredients
- 3 Tbsp. butter
- 1 large shallot, chopped
- 1⁄2 lb. mixed wild mushrooms, cleaned, trimmed, and chopped
- 1 Tbsp. white port
- 1 Tbsp. white wine
- 1 cup Chicken Stock
- 1 tsp. chopped fresh thyme leaves
- Salt and freshly ground white pepper
- 2 Tbsp. heavy cream
- 1 10" square frozen puff pastry, thawed and chilled
- 1 1⁄2 cups small fresh fava beans (about 2 1⁄2 lb. whole pods)
- 14 Tbsp. butter
- 3 small spring onions (bulbs only), trimmed and thinly sliced
- 1 tsp. finely chopped fresh savory
- 1 lb. fresh or rehydrated dried morel mushrooms, halved
- 1⁄4 tsp. hazelnut oil
- 3 scallions (while parts only), trimmed and thinly sliced
- 60 small fresh chervil leaves
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