An ideal starter idea from David Bann of his eponymous restaurant, serve this mushroom tart with aspargus tips when in season and a fruity raspberry vinaigrette. Read more from David on Bla Bhein, artichokes and AA Gill.
1. To make the dough, sift the flour and salt into a bowl then add the other ingredients. Blend with your fingertips or in a blender until combined, then knead to a dough, just until it is smooth.
2. Wrap the dough in cling-film and refrigerate for a couple of hours. Divide the dough into 6 pieces and roll as thin as you dare. Press each into a tartlet dish (about 8cm in diameter), trim the edges and prick the base with a fork.
3. Bake the tartlets blind in a pre-heated 190°C oven for 12 minutes. Remove from the oven. Beat the remaining egg yolk with 2 tablespoons of water and brush the dough all over with the mixture. Return the tartlet cases to the oven for 5 minutes or until dry. Allow to cool.
4. To make the filling, melt the butter, add the white wine, garlic and seasoning and then the mushrooms. Set aside to cool.
5. Blend the mascarpone, crème fraîche, eggs and seasoning. Pour into the tartlet cases, add the chopped smoked cheese and a few mushrooms in the centre. Place in a preheated 190°C oven and bake for 10-15mins.
6. For the vinaigrette, blend the raspberries and pass through a fine sieve to remove the seeds. Add the vinegar and olive oil and season with pepper to taste. Pour into a blender and blend until emulsified.
7. To serve, melt the butter in a frying pan and sauté the asparagus or brush the tips with melted butter and grill them. Arrange the tips on top of the baked tartlets. Serve with salad leaves and drizzle the raspberry vinaigrette around the plate.
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Recipe © courtesy of David Bann
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