Asparagus and morel tart


For the pastry case

  • 1 packets puff pastry
  • 1 egg yolk, lightly beaten
For the asparagus and morels

  • 1 bunches asparagus, trimmed
  • 100 g morel mushrooms, cleaned and quartered
  • knob of butter
For the mousseline sauce

  • 3 tbsp white wine vinegar
  • 3 tbsp dry vermouth
  • 1 small shallots, finely chopped
  • few sprigs tarragon, chopped
  • 1 bay leaf
  • 5 peppercorns
  • 200 g unsalted butter
  • 3 small egg yolks
  • salt and freshly ground white pepper
  • 100 ml double cream, lightly whipped


A Crisp Pastry Case And Tarragon Infused Buttery Sauce Add The Wow Factor To This Classy, Seasonal Recipe From Matthew Fort

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