Organic, locavorism and zero waste! This is the young chef everyone is talking about: Nathan Hélo , at the helm of the Dupin restaurant. We love its delicious healthy tart with carrots, hazelnuts and mushrooms. To be tested to create a sensation at dinners in town.
250 g semi-wholemeal flour T80 Jardin BiO étic®
50 g parmesan
125 g butter
1 whole egg
250 g of button mushrooms or oyster mushrooms
4 sprigs of parsley
1 clove of garlic
200 g shelled hazelnuts
125 g of Jardin BiO étic apple juice
125 g Jardin BiO étic cider vinegar
30 g sugar
1L of Jardin BiO étic® carrot juice
125 g of 35% cream
125 g of mascarpone
1 gelatin sheet
a little Espelette pepper
Small carrot tops
Lemon segments in small cubes
Jardin BiO étic hazelnut crackers
Preparation of the shortbread
Grate the Parmesan and mix it with the flour . Sand with the butter (by hand or in a food processor). Incorporate the egg to stick the whole and work the dough until it is homogeneous. Make a ball with the dough. Film it and put it in the fridge for about 30 minutes. Flour the work surface and roll out the dough to about 3 millimeters thick.
Place the dough in a pie dish and prick it with a fork.
Put a weight in the pie shell to prevent it from swelling. Bake the dough in a hot oven at 180 ° C for 10 minutes with the weight then 2 minutes without.
Preparation of the duxelle
In a very hot pan, brown the sliced mushrooms until browned then, off the heat, add the shallot and the chopped garlic as well as the chopped parsley . Salt and pepper. Put everything in a blender for 5 seconds to obtain a fine stuffing.
Preparation of the hazelnut condiment
Roast the hazelnuts for 10 to 15 minutes in the oven at 180 ° C. Then once golden and hot, mix in a blender until you obtain a hazelnut paste . Add a pinch of fleur de sel .
Preparation of carrot pickles
Mix the two liquids and the sugar. Cut a few rounds of carrots using a mandolin and a few slices lengthwise. Marinate them for 1 hour.
Preparation of the carrot whipped cream
Reduce the carrot juice until you obtain a syrup . Incorporate your gelatin into your hot syrup then add the cream and the mascarpone .
Season. Keep refrigerated for at least 2 hours, then whip up in whipped cream . Place in a pastry bag with a fluted nozzle .
Spread a thin layer of hazelnut condiment in the tart shell.
Fill halfway with the mushroom duxelle . Place the carrots cut lengthwise to a thickness then fill to the top of the pie with the remaining duxelle.
Poach the whipped cream on the pie.
Decorate the tart with the lemon segments , the crushed hazelnuts , the marinated carrot rings , the carrot tops and the crunchy toast with crushed hazelnuts.
Tip: The Chef has made a jelly of herbs that he delicately placed on the whipped cream domes for a more colorful look!
© Nathan Helo for Jardin BiO étic - photography and styling: Cyrielle Thomas