MILLET & CHANTERELLE TARTS

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'The smell of the autumn'

 

(Serves 4)

  • 2 cups millet flakes
  • 4 cups water
  • 1 cup almond or any kind of plant milk
  • Fresh chanterelles
  • ½ leek
  • ½ cup grind hazelnuts
  • 1 tsp nutmeg
  • Sesame oil
  • Sea salt & black pepper
  • A handful ground fresh parsley leaves

 

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In a saucepan, add the millet flakes, nutmeg, a pinch of sea salt, water and milk. Cook as a porridge on medium/ low temperature for about 10 minutes, stir often with a spoon until all the liquid is completely gone. Preheat the oven 250 °C.

Chop the chanterelles and leek into small pieces. Wok them with some sesame oil, sea salt & black pepper. Cover small oven forms, or use a big one with some sesame oil. Add the woked vegetables first and then the millet on top. Bake at 200°C for about 20/25 minutes until the top starts to get crusty. If you like cheese, you can also spread some of your favorite one over your tarts 5 minutes before you take them out of the oven. Serve with ground hazelnuts and fresh parsley, drizzle some sesame oil on top as a last touch.