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Saffron milk cap (lactarius deliciosus) puff pastry tarts
Easy made saffron milk cap puff pastry appetizer that will charm even the most demanding forager
INGREDIENTS
- 10 saffron milk caps
- 1 puff pastry sheet
- 2 cups shredded cheese of your choice
- 1 cup pieces of mozzarella cheese
- 2 tbsp olive oil
- 5 cloves garlic
- 3 tbsp sour cream
- salt, black pepper
INSTRUCTIONS
- Preheat the oven to 400F/180C.
- Slice the saffron milk caps into smaller pieces and crush the garlic.
- Heat the olive oil in a frying pan and add the mushrooms, garlic and a pinch of salt.
- Saute for ten minutes, until the mushrooms look brown and the sauce is gone. Set aside.
- Shred the cheese and split the mozzarella into small pieces by hand.
- Using a pizza wheel cutter, cut the chilled puff pastry sheet into 10 squares or more, depending on the size of tarts you wish.
- Place the square tarts on a baking sheet covered with parchment paper.
- With a small, sharp knife cut the edges of the tarts, like forming a 1 cm wide frame. Do not cut all the way trough the pastry.
- Top the middle part of the tarts with shredded cheese and add the pieces of mozzarella On top of the cheese place the saffron milk caps with garlic.
- On every tart add a few drops of sour cream and black pepper.
- Bake in the oven for about 20 minutes at 400F/180C until the cheese melts and gets a golden brown colour. The edges of the tarts should look puffy and medium-rare.
- Enjoy your lactarius deliciosus tarts while still hot right from the oven :)
NOTES
👩🍳 For a gluten-free version use prebaked sliced potatoes instead of puff pastry.
👩🍳 Use only fresh, preferably young and healthy-looking saffron milk caps. If you picked them up yourself, use them for the recipe as quickly as possible.
👩🍳 Handle the collected Lactarius deliciosus very gently and with great care. The mushroom, when bruised will start turning green.
👩🍳 If you can't use the saffron milk caps right away, store them in the refrigerator, but only for max. of 24 hours.
👩🍳 Make sure the puff pastry sheets are fridge-chilled before baking. If you are using frozen puff pastry sheets thaw them overnight in the refrigerator.
👩🍳 Do not add any water when preparing saffron milk caps with garlic.
👩🍳 If you cut the edges of the tarts, the middle part, topped with cheese and mushrooms will be pressed down by itself, while the edges will become raised and puffy.
👩🍳 Serve freshly baked tarts while still hot, if needed, store them in the refrigerator and use them the same day. Do not reheat them.
👩🍳 You can freeze and thaw blanched or sauteed saffron milk caps only once. Do not freeze raw mushrooms.
Nutrition
Calories: 245kcal