Tartelette with Comté custard, chanterelles and Comté-thyme foam

Name: Tartelette with Comté custard, chanterelles and Comté-thyme foam
Ingredients: 1 Egg; 5 g Salt; 225 g All-purpose flour; 125 g Butter; 25 g Cornstarch; 3 Eggs; 20 g Ice water; 200 ml Debic Whipping Cream 40%; 4 g Salt; 1 g Honey; 80 g Black garlic; 1 Thyme sprig; 100 ml Water; 100 g Comté (grated); 200 g Chanterelles; 1 g Agar Agar; 300 ml Debic Whipping Cream 40%; 50 g Comté (grated); 100 ml Poultry stock; Salt; 2 Thyme sprigs; Watercress; Chervil leaves; Nasturtium leaf; Nasturtium flower

A rich vegetarian tartelette combining Comté, mushrooms and black garlic.Ingredients for 10 people.

Ingredients

1Egg

5gSalt

225gAll-purpose flour

125gButter

25gCornstarch

20gIce water

3Eggs

200mlDebic Whipping Cream 40%

100gComté (grated)

4gSalt

1gHoney

1Thyme sprig

200gChanterelles

80gBlack garlic

100mlWater

1gAgar Agar

300mlDebic Whipping Cream 40%

50gComté (grated)

100mlPoultry stock

Salt

2Thyme sprigs

Watercress

Chervil leaves

Nasturtium leaf

Nasturtium flower

Preparation

Mix flour and salt. Rub the cold butter into the flour until a coarse, sandy mixture forms. Add the egg and mix briefly. If necessary, add the ice water until the dough just comes together. Knead as little as possible.
Flatten, wrap in foil and let rest in the fridge (4°C) for at least 1 hour. Roll out to 2 mm thickness.
Carefully line the tartelette molds. Prick the bottom lightly with a fork.
Place the molds in the fridge for at least 30 minutes and then in the freezer for 15 minutes.
Line with baking paper and fill with baking beans or rice. Bake for 12 minutes at 160°C fan oven. Remove the filling.
Brush immediately with clarified butter or beaten egg white. Bake for another 5-8 minutes until golden brown.

For the custard, mix the eggs, cream and grated Comté.

Clean the chanterelles and mix with the salt, honey and thyme sprigs.
Vacuum seal and ferment for 4 days at about 20°C.

For the black garlic gel, bring all ingredients to a boil.
Let it set, blend until smooth, and transfer to a piping bag.

For the foam, heat the cream, stock, thyme, and Comté to 65°C.
Let infuse, strain, and fill into a siphon.

Divide the chanterelles among the tartlets and fill with the Comté custard.
Bake in the oven at 160°C until golden brown and cooked through.
Pipe the foam onto the tartlets and finish with black garlic gel, chervil, watercress, and nasturtium.