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Recipes
Mushroom and spinach tartlets with easy sauce Hollandaise

Mushroom and spinach tartlets with easy sauce Hollandaise

Difficulty

Low

Time

0 min

Author

Marc Fosh

Ingredients

Servings: 6

Makes:

200 grams plain flour
100 grams butter, chilled and diced
0.5 tsp. salt
150 ml cold water
1 egg, beaten
700 grams mushrooms, button mushrooms
100 grams shallots, peeled
1 clove garlic, crushed
50 ml olive oil
3 tbsp. butter, melted
sprig of thyme
2 tbsp. parsley, finely chopped
2 tbsp. cream
20 leaves baby spinach, cleaned
to taste salt
to taste pepper
3 egg yolks
1 tbsp. warm water
1 tbsp. lemon juice, fresh
200 grams unsalted butter

Instructions

STEP 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.

STEP 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.

STEP 3/10

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

STEP 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.

STEP 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.

STEP 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.

STEP 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.

STEP 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.

STEP 9/10

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

STEP 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.

Back to homepage
Recipes
Mushroom and spinach tartlets with easy sauce Hollandaise

Mushroom and spinach tartlets with easy sauce Hollandaise

Show me the recipe

Difficulty

Low

Time

0 min

Author

Marc Fosh

Show me the recipe

Servings:6

Makes:

Ingredients

Instructions

STEP 1/10

STEP 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.

STEP 3/10

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

STEP 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.

STEP 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.

STEP 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.

STEP 7/10

STEP 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.

STEP 9/10

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

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Mushroom and spinach tartlets with easy sauce Hollandaise

Ingredients

Instructions

STEP 1/10

STEP 2/10

STEP 3/10

STEP 4/10

STEP 5/10

STEP 6/10

STEP 7/10

STEP 8/10

STEP 9/10

STEP 10/10

Mushroom and spinach tartlets with easy sauce Hollandaise

Ingredients

Instructions

STEP 1/10

STEP 2/10

STEP 3/10

STEP 4/10

STEP 5/10

STEP 6/10

STEP 7/10

STEP 8/10

STEP 9/10

STEP 10/10

Notes

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