25g/1oz dried porcini
2 shallots, finely chopped
2 garlic cloves, crushed
800g/1lb 12oz wild mushrooms, washed, larger mushrooms quartered or halved
100ml/3½fl oz dry white wine
1 tbsp chopped fresh thyme leaves
sea salt and freshly ground black pepper
2 tsp truffle oil
75ml/3fl oz double cream, plus extra to taste
1 tbsp chopped fresh chives
1 tbsp chopped fresh tarragon
Preheat the oven to 180°C/350F/Gas 4.
For the pastry, rub the butter, flour and salt together in a bowl until the mixture resembles breadcrumbs. Slowly add the beaten eggs to form a dough, adding 1-2 tablespoons water if necessary. Turn the dough out onto a floured surface and knead until smooth. Wrap the pastry in clingfilm and chill for 30 minutes.
Roll the pastry out to a thickness of 3mm/⅛in and use it to line the tartlet tins. Chill in the fridge for a further 10 minutes to rest.
Line the tartlets with greaseproof paper, fill with baking beans and bake for 15 minutes, then remove the beans and paper and cook for a further five minutes, or until the pastry is golden-brown. Remove from the oven and set aside to cool slightly before filling.
Meanwhile, for the fondant potato, peel and shape the potatoes into four equal-sized cylinder shapes, ensuring the ends are flat. Heat the butter in a deep frying pan and fry the potatoes stood on end until the underside is golden-brown. Add the stock, garlic and thyme. Bring to the boil, then reduce to a simmer, cover the pan with a piece of greaseproof paper and simmer for 5-10 minutes, or until tender.
For the leeks in, heat the butter and oil in a saucepan and fry the leeks until softened. Add the white wine and reduce by two-thirds. Stir in the mustard and season to taste with salt and freshly ground black pepper.
For the mushroom mixture, place the dried porcini into a bowl and cover with boiling water. Leave to soak for 20 minutes, strain and reserve the mushroom liquor.
Melt the butter, add the shallots and garlic and cook for 2-3 minutes. Stir in the mushrooms and cook until golden-brown. Add the wine, thyme and season with salt and black pepper to taste. Add some of the porcini liquor, and cook until most of the wine has evaporated. Pour in the truffle oil and cook for 30 seconds, before finally adding the cream, chives and tarragon.
For the spinach, gently heat the butter in a frying pan and fry the garlic. Add the spinach, stir until wilted and season to taste with salt and black pepper.
To serve, place a layer of spinach at the bottom of the tart and top with the mushroom mixture. Place the tarts on a plate, alongside the leeks and potato.
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