Zurück zur Startseite
Rezepte
Mushroom and spinach tartlets with easy sauce Hollandaise

Mushroom and spinach tartlets with easy sauce Hollandaise

Schwierigkeitsgrad

Low

Zeit

0 Minuten

Verfasser

Marc Fosh

Zutaten

Portionen: 6

Ergibt:

200 Gramm plain flour
100 Gramm butter, chilled and diced
0.5 tsp. salt
150 ml cold water
1 egg, beaten
700 Gramm mushrooms, button mushrooms
100 Gramm shallots, peeled
1 Zehe garlic, crushed
50 ml olive oil
3 tbsp. butter, melted
Zweig von thyme
2 tbsp. parsley, finely chopped
2 tbsp. cream
20 Blatt baby spinach, cleaned
nach Geschmack salt
nach Geschmack pepper
3 egg yolks
1 tbsp. warm water
1 tbsp. lemon juice, fresh
200 Gramm unsalted butter

Anweisungen

SCHRITT 1/10

Pre-heat the oven to 200°C. To make the pastry, put the flour and butter in Braun’s TributeCollectionFood processor FP 3010 food processor bowl with itskneading hookand start at speed 7. Thanks to the pre-set speed function you start directly at your selected speed, without the need to ramp up all speeds. While the motor is running, add salt and cold water through the filling tube to create a smooth dough. Form to a ball, wrap in cling film and refrigerate for 30 minutes. Then roll the pastry on a floured work surface to 2 mm thickness.

SCHRITT 2/10

Line six tart rings and refrigerate them for 15 minutes. Now insert the whisk attachment to the food processor bowl and beat the egg for the glazing. Then brush the pastry with the beaten egg.

SCHRITT 3/10

Put on a baking tray and bake the tartlets for 15 minutes in the oven then leave to cool.

SCHRITT 4/10

For the Hollandaise sauce, heat the butter in a saucepan over a medium heat until it starts to bubble. Bring a large pan of water to the boil, then reduce to a simmer.

SCHRITT 5/10

Use the whisk attachment again, slowly beat together the other egg yolks, water and lemon juice. Here please start at a lower speed level of 3, wait few seconds before you move up.

SCHRITT 6/10

Then accelerate until the mixture is frothy. Carefully place in a bowl over the pan of simmering water and slowly pour in the hot butter, whisking continually until the sauce thickens.

SCHRITT 7/10

For the filling, place the mushrooms, shallots and garlic into the cleaned food processor bowl withits chopping blades. Select the pre-set speed of 7 and start chopping. For even finer results use the pulse function a couple of times at the end.

SCHRITT 8/10

Melt the butter and olive oil in a large saucepan and add the mushroom mixture and fresh thyme. Cook over a low heat for 10 minutes, stirring occasionally.

SCHRITT 9/10

Add the cream and continue to cook until the mixture resembles a thick puree.

SCHRITT 10/10

Add the parsley and spinach leaves. Divide the mixture between the six tartlets, season and top with a large spoonful of Hollandaise sauce. Glaze the tartlets for 30 seconds under a hot grill and serve immediately.

This recipe was prepared using Braun’s TributeCollection Food processor FP 3010 with its kneading hook, its chopping blades and its whisk attachment.
This recipe can also be prepared using Braun’s MultiQuick Hand blender with its MQ 70 food processor accessory, its MQ 10 whisk accessory, and 600 ml beaker. You can also use Braun’s TributeCollection Food processor FX 3030, Braun’s TributeCollection Kitchen machine KM 3050 and Braun’s Identity Collection Food processors.

Zurück zur Startseite
Rezepte
Mushroom and spinach tartlets with easy sauce Hollandaise

Mushroom and spinach tartlets with easy sauce Hollandaise

Das Rezept anzeigen

Schwierigkeitsgrad

Low

Zeit

0 Minuten

Verfasser

Marc Fosh

Das Rezept anzeigen

Portionen:6

Ergibt:

Zutaten

Anweisungen

SCHRITT 1/10

SCHRITT 2/10

Line six tart rings and refrigerate them for 15 minutes. Now insert the whisk attachment to the food processor bowl and beat the egg for the glazing. Then brush the pastry with the beaten egg.

SCHRITT 3/10

Put on a baking tray and bake the tartlets for 15 minutes in the oven then leave to cool.

SCHRITT 4/10

For the Hollandaise sauce, heat the butter in a saucepan over a medium heat until it starts to bubble. Bring a large pan of water to the boil, then reduce to a simmer.

SCHRITT 5/10

Use the whisk attachment again, slowly beat together the other egg yolks, water and lemon juice. Here please start at a lower speed level of 3, wait few seconds before you move up.

SCHRITT 6/10

Then accelerate until the mixture is frothy. Carefully place in a bowl over the pan of simmering water and slowly pour in the hot butter, whisking continually until the sauce thickens.

SCHRITT 7/10

SCHRITT 8/10

Melt the butter and olive oil in a large saucepan and add the mushroom mixture and fresh thyme. Cook over a low heat for 10 minutes, stirring occasionally.

SCHRITT 9/10

Add the cream and continue to cook until the mixture resembles a thick puree.

Quick-Links suchen

Speisenzubereitung

Kochen

Frühstück

Bügeln

Angebote

Inspiration

Service

Speisenzubereitung

Kochen

Frühstück

Bügeln

Angebote

Inspiration

Service

Mushroom and spinach tartlets with easy sauce Hollandaise

Zutaten

Anweisungen

SCHRITT 1/10

SCHRITT 2/10

SCHRITT 3/10

SCHRITT 4/10

SCHRITT 5/10

SCHRITT 6/10

SCHRITT 7/10

SCHRITT 8/10

SCHRITT 9/10

SCHRITT 10/10

Mushroom and spinach tartlets with easy sauce Hollandaise

Zutaten

Anweisungen

SCHRITT 1/10

SCHRITT 2/10

SCHRITT 3/10

SCHRITT 4/10

SCHRITT 5/10

SCHRITT 6/10

SCHRITT 7/10

SCHRITT 8/10

SCHRITT 9/10

SCHRITT 10/10

Anmerkungen

Weitere Rezepte finden Sie auf www.braunhousehold.com/de-de/rezepte

Küche

Kochen

Bügeln

Kollektionen

Service

Europe

Africa & Middle East

Americas

Asia - Pacific

International