Carrot Tartlet with Sweet Potato and Smoked Mussels
Ingredients
Smoked Mussels
- 1 lb. mussels
Carrot Purée
- 2 carrots
- 30 g butter cubed
Sweet Potato Purée
- 1 sweet potato
- splash of heavy cream
Tartlet Crust
- 150 g whole wheat flour
- 150 g all-purpose flour
- 30 g oil
- 6 g salt
- 120 g water
- 30 g butter cubed
Instructions
Smoked Mussels
- Steam the mussels until they open. It’s not necessary to cook perfectly as you are going to dehydrate them.
- Once they open while cooking, allow them to cool completely. Shuck them from the shells and prepare to smoke.
- Smoke with any type of wood (or bypass this step).
- Place in a dehydrator set to 150° overnight until completely dry.
- Pulverize the dehydrated mussels to a fine powder in a blender.
Carrot Purée
- Steam carrots until tender.
- Purée in blender. Toss in cubes of butter while blending.
- Season with salt.
Sweet Potato Purée
- Preheat oven to 400°.
- Wrap sweet potato in foil and roast for 1 hour.
- Allow to cool, then peel.
- Toss in a blender and purée with a touch of cream.
Tartlet Crust
- Preheat oven to 350°.
- Pulse all ingredients in food processor until a soft dough ball is formed.
- Transfer to a cold glass bowl, cover with a wet towel, and let it rest in the fridge for 15–20 minutes.
- Divide dough into four balls and press into four mini tart pans.
- Bake 10 minutes or until lightly browned.
- Remove from oven and allow to cool.
Assembling the Tartlets
- Stir carrot purée, sweet potato purée, and powdered mussels together.
- Divide filling among prebaked crusts and return tartlets to oven.
- Bake 25–35 minutes until the center is set.
Notes
