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1
Roll out pastry to 1/8, place on parchment paper lined tray, dock with a fork and chill 1 hr.
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2
Trim and set aside the stems from the mushrooms. Cut the rest of the mushrooms into 1/4 inch slices.
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3
Heat olive oil and 2 tbsp of the butter in a med saute pan on high heat. Add sliced mushrooms and brown for 2 min each side.
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4
Remove the mushrooms and lay them out on paper towels to drain.
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5
Finely chop mushroom trimmings. Add onion and garlic to the hot pan and sweat for 2-3 minutes until the onion is translucent. Add mushroom trimmings an dcook till soft about 4 min.
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6
Deglaze the pan with Madeira, then add cream and reduce for 10 - 12 minutes or until the sauce has the consistency of porridge. Add walnuts and season this mushroom duxelle with salt and pepper
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7
Prehead oven to 350 F. Spread duxelle evenly over the pastry and arrange mushroom slices on top, brush with the remaining 1 tbsp butter - melted.
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8
Line a baking sheet with a silicone mat. Carefully place the baking sheet ofer the tray with the tarte and flip is so the puff pastry is on top with mushrooms beneath to allow the pastry to rise.
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9
Bake, mushrooms-side down for 18 min.
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10
In a food processor grind dried mushrooms to a fine powder
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11
Dressing
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12
In a small bowl whisk together oil, venegar, lemon, hazelnut oil and honey
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13
Combine apple, walnuts, parsley, preserved lemon and shallot in a large bowl, then add vinegarette and toss to combine.
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14
To serve,
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15
Trim the edges of the pastry adn cut into four pieces. Transfer each tarte fine to a plate, placing it mushroom side up, spoon dressing aroudn the tarte and dust with mushroom power
