Kashmir x France
Kashmiri mushroom walnut tartlets
Duxelles with a Kashmiri accent: fennel, dry ginger and walnuts from the valley. Small bites, big opinions.
75 minTime
7 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original317kcalsame
7 gproteinsame
3 gfibresame
75minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Rub 75 g cold butter into the flour and a pinch of salt until it looks like crumbs. Add the cold water, press into a dough and chill 20 minutes.
- 2Heat the oven to 190°C. Roll the dough 3 mm thick, cut 7 cm rounds and press into 18 holes of a mini tart or muffin tin. Prick, chill 10 minutes, then bake 12 minutes.
- 3Melt 20 g butter in a wide pan on medium heat. Cook the shallots and garlic 2 minutes, add the mushrooms and a pinch of salt and cook 12 minutes, stirring.
- 4Add the fennel, dry ginger and chilli for 1 minute, then the cream for 1 minute, and stir in the walnuts.
- 5Fill the shells just before serving and top each with a dot of hung curd, a pinch of chilli and a mint leaf.
Serve it like this
Line the tartlets up on a dark slate in two neat rows, each topped with a white dot of curd, a red pinch of chilli and a single mint leaf.
