Ingredients

For the Wild Mushroom Sauce

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

For the Tarts

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
Salt and freshly ground white pepper
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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Instructions

Step 1

For the wild mushroom sauce: Heat 1 tbsp. of the butter in a medium skillet at medium-low. Add shallots and cook until softened, 6–7 minutes. Add mushrooms, increase heat to medium, and cook until golden, 7–8 minutes. Deglaze skillet with port and wine. Add stock, thyme, and salt and pepper to taste, reduce heat to medium-low, and simmer for 15 minutes. Strain through a fine sieve into a small saucepan (reserve mushrooms for another use). Bring sauce to a simmer over medium heat. Whisk in remaining butter and cream, reduce heat to medium-low, and simmer until slightly thickened, about 15 minutes. Set aside.

Step 2

For the tarts: Preheat oven to 350°. With a 3 1⁄2" round cookie cutter, cut 4 disks out of the puff pastry. Place 2 disks of pastry on an upside-down baking sheet; top with a second baking sheet. Transfer to oven, top with a heavy pan, and bake until pastry is light golden, about 20 minutes. Transfer pastry to a wire rack and let cool. Repeat with remaining pastry.

Step 3

Blanch fava beans in a medium pot of boiling water for about 30 seconds. Drain beans, rinse in cold water, then slip beans out of their skins and set aside. Melt 4 tbsp. of the butter in a large skillet over medium-low heat. Add onions and cook until soft, 16–18 minutes. Add all but 2 tbsp. beans, savory, and salt and pepper to taste. Increase heat to medium and cook 3–4 minutes. Transfer mixture to a bowl; set aside. Heat remaining butter in the skillet. Add morels, season with salt and pepper to taste, and cook until soft, 6–8 minutes. Set aside.

Step 4

To assemble: Reduce oven to 300°. Cut reserved favas into 1⁄8" slices; toss with hazelnut oil in a bowl. Place pastry disks on a baking sheet, divide bean mixture between them, leaving a 1⁄2" border, then top evenly with morels, followed by sliced beans. Bake until hot, 5–6 minutes. Divide tarts between plates and garnish with scallions and chervil. Reheat mushroom sauce and blend with an immersion blender until it foams. Spoon foam from top of sauce around each tart. (Continue to blend sauce to create foam, as necessary.)

For the wild mushroom sauce: Heat 1 tbsp. of the butter in a medium skillet at medium-low. Add shallots and cook until softened, 6–7 minutes. Add mushrooms, increase heat to medium, and cook until golden, 7–8 minutes. Deglaze skillet with port and wine. Add stock, thyme, and salt and pepper to taste, reduce heat to medium-low, and simmer for 15 minutes. Strain through a fine sieve into a small saucepan (reserve mushrooms for another use). Bring sauce to a simmer over medium heat. Whisk in remaining butter and cream, reduce heat to medium-low, and simmer until slightly thickened, about 15 minutes. Set aside.
For the tarts: Preheat oven to 350°. With a 3 1⁄2" round cookie cutter, cut 4 disks out of the puff pastry. Place 2 disks of pastry on an upside-down baking sheet; top with a second baking sheet. Transfer to oven, top with a heavy pan, and bake until pastry is light golden, about 20 minutes. Transfer pastry to a wire rack and let cool. Repeat with remaining pastry.
Blanch fava beans in a medium pot of boiling water for about 30 seconds. Drain beans, rinse in cold water, then slip beans out of their skins and set aside. Melt 4 tbsp. of the butter in a large skillet over medium-low heat. Add onions and cook until soft, 16–18 minutes. Add all but 2 tbsp. beans, savory, and salt and pepper to taste. Increase heat to medium and cook 3–4 minutes. Transfer mixture to a bowl; set aside. Heat remaining butter in the skillet. Add morels, season with salt and pepper to taste, and cook until soft, 6–8 minutes. Set aside.
To assemble: Reduce oven to 300°. Cut reserved favas into 1⁄8" slices; toss with hazelnut oil in a bowl. Place pastry disks on a baking sheet, divide bean mixture between them, leaving a 1⁄2" border, then top evenly with morels, followed by sliced beans. Bake until hot, 5–6 minutes. Divide tarts between plates and garnish with scallions and chervil. Reheat mushroom sauce and blend with an immersion blender until it foams. Spoon foam from top of sauce around each tart. (Continue to blend sauce to create foam, as necessary.)

Recipes

Morel Tarts with Baby Fava Beans

Name: Morel Tarts with Baby Fava Beans
Total time: PT0D0H0M
Yield: serves 4
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; Salt and freshly ground white pepper; 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

Serves
serves 4

SAVEUR

(Tarte Fine Croustillante de Morilles aux Fevettes)

If fresh morels aren't available, substitute rehydrated top-quality dried ones.