Mushroom, Carrot and Gruyère Tartlet
Prep. Time:
45 minutes (plus 30 minutes chilling and 1 hour pickling)
Baking Time:
35 minutes
Total Time:
1 hour 20 minutes (plus 1 hour 30 minutes chilling and pickling)
Serves:
24 canapé-sized tartlets
Hannah Rose created this dish for Great British Menu ™ Season 20. Representing Scotland in the heat at just 24, Hannah brought her Michelin-trained precision to a seemingly simple concept: a mushroom, carrot and Gruyère tartlet served as a canapé. The dish reflects her personality — she has called cheese toasties the one food she could live on forever — and channels that comforting appeal through refined technique honed at Ynyshir, The Black Swan, and the Three Chimneys. Judge Aktar Islam placed the tartlet third among the canapés, noting 'I just thought the balance wasn't right. Too much crumb.' This recipe addresses that critique by rolling the pastry to just 1/8 inch thick, ensuring a thorough blind bake, and filling generously so each bite is custard-forward. The thin, crisp shell frames rather than dominates the rich Gruyère custard, earthy sautéed mushrooms, and the clever dual treatment of carrots as both silky purée and bright pickled ribbons.
Chef's Notes: Addressing Judge Feedback
"I just thought the balance wasn't right. Too much crumb." — Aktar Islam
In a canapé, the pastry case is not a vessel - it's a component, and it needs to be in proportion with everything it holds. When the pastry dominates, the filling becomes an afterthought, and the diner's experience is primarily of buttery shortcrust rather than the complex interplay of Gruyère custard, earthy mushrooms and sweet-sharp carrot that should define the dish. This is especially true with a rich, savory filling that demands your attention.
In competition, the pressure of time often leads chefs to roll pastry thick for safety - thin pastry is more fragile, more likely to tear, and more unforgiving during blind baking. But in a home kitchen without the clock running, there's no reason not to take the time to roll it properly thin and handle it carefully. The payoff is a tartlet where every element speaks in equal measure.
The Dual Carrot Treatment is one of the dish's most elegant ideas. Cooking carrot into a sweet, butter-enriched purée draws out its natural sugars and creates something almost dessert-like in its smoothness - a perfect foil for the salty, nutty Gruyère. Then the pickled carrot ribbons cut through everything with vinegar brightness, preventing the dish from becoming too rich. It's a technique Hannah would have refined across her Michelin-starred training - the discipline of presenting a single ingredient in multiple textures and preparations to create complexity within simplicity.
Troubleshooting
Pastry shrinks during blind baking: The pastry was likely stretched when pressed into the molds, or wasn't chilled enough before baking. Always let lined tartlet shells rest in the fridge for 15 minutes before baking. Press - don't stretch - the pastry into corners.
Custard is grainy or curdled: The oven was too hot or the tartlets baked too long. At 325°F, the custard sets gently without overcooking the egg proteins. Remove as soon as there's a slight wobble - residual heat will finish the job.
Tartlet shells are soggy on the bottom: The mushrooms released too much moisture, or the blind bake wasn't thorough enough. Ensure mushrooms are cooked until completely dry with no visible liquid in the pan. The blind-baked shells should feel dry and sandy to the touch, with no raw-looking patches.
Carrot purée is too thin: It needs more time on the heat to reduce, or the carrots weren't drained well enough after boiling. Cook the purée gently in a saucepan after blending, stirring frequently, until it holds its shape cleanly on a spoon.
Pastry tears when rolling thin: The dough may be too cold or too dry. Let it rest at room temperature for 5 minutes if it's cracking, and add a tiny splash of water if it's crumbling. Work on a well-floured surface and rotate the dough frequently to prevent sticking.
Storage
Unfilled tartlet shells: Baked shells can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month. Re-crisp in a 350°F (180°C) oven for 3–4 minutes before filling.
Carrot purée: Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of water or orange juice and re-blend if needed.
Pickled carrots: Refrigerate in their brine for up to 2 weeks.
Assembled tartlets: Best served fresh within 30 minutes of assembly. If absolutely necessary, assembled tartlets (without the pickled carrot topping) can be refrigerated for up to 24 hours and gently rewarmed in a 325°F (160°C) oven for 5 minutes. Add the pickled carrot and garnish just before serving.
Variations
Wild Mushroom Version: Use a mix of foraged or specialty mushrooms - chanterelles, girolles, porcini, or hen of the woods - for a more complex, woodsy flavor that connects the dish to Scotland's foraging tradition. A few drops of truffle oil in the custard can amplify this further.
Blue Cheese Swap: Replace the Gruyère with a Scottish blue cheese like Lanark Blue or Strathdon Blue for a more assertive, punchent flavor. Reduce the quantity slightly (to about ½ cup / 50 g) as blue cheese is stronger than Gruyère.
Smoked Carrot Purée: Roast the carrots at 425°F (220°C) for 30–35 minutes until deeply caramelized before blending. A tiny drop of smoked paprika or liquid smoke adds a campfire element that pairs beautifully with the mushrooms.
As a Full-Sized Tart: Scale up to a single 9-inch (23 cm) tart shell. Increase the custard by 50%, spread all the mushrooms across the base, and bake at 325°F (160°C) for 25–30 minutes. This transforms the canapé into a stunning starter or light lunch for 6–8.
Ingredients
Instructions
MAKE THE PICKLED CARROTS (AT LEAST 1 HOUR AHEAD):
1. Using a vegetable peeler or mandoline, shave the carrot into thin ribbons. Place in a small heatproof bowl or jar.
2. Combine the vinegar, water, sugar, salt and mustard seeds (if using) in a small saucepan. Bring to a boil, stirring until the sugar dissolves.
3. Pour the hot brine over the carrot ribbons and let cool to room temperature, then refrigerate. The pickles will be ready after 1 hour but improve overnight. They will keep refrigerated for up to 2 weeks.
MAKE THE PASTRY:
4. Combine the flour and salt in a bowl (or pulse in a food processor). Add the cold butter and rub in with your fingertips (or pulse) until the mixture resembles fine breadcrumbs with a few pea-sized pieces remaining.
5. Add the egg yolk and 1 tablespoon of ice water. Mix (or pulse) until the dough just begins to clump together, adding the remaining water only if needed. The dough should hold together when pressed but not feel wet or sticky.
6. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
7. Preheat the oven to 375°F (190°C).
8. Roll the pastry very thin — no more than 1/8 inch (2-3 mm) thick. This is the single most important step for addressing the 'too much crumb' critique. A thick tart case overwhelms the delicate filling; a thin, crisp shell frames it.
9. Cut out rounds using a 2 1/2-inch (6 cm) cutter and press gently into a 24-hole mini muffin or mini tartlet pan, ensuring the pastry fits snugly without stretching. Prick the bases lightly with a fork.
10. Blind bake for 10-12 minutes until the pastry is light golden and feels dry to the touch. If the bases puff up during baking, gently press them down with the back of a teaspoon as soon as they come out. Let cool slightly in the pan.
MAKE THE CARROT PURÉE:
11. Place the chopped carrots in a saucepan, cover with cold water and add a pinch of salt. Bring to a boil, then simmer for 15-18 minutes until completely tender — they should offer no resistance when pierced with a knife.
12. Drain well. Transfer to a blender or small food processor with the butter, orange juice and cumin. Blend until very smooth and silky. Season with salt to taste. The purée should be thick enough to hold its shape on a spoon. If it is too thin, return to the pan and cook gently for a few minutes to reduce.
13. Transfer to a piping bag fitted with a small round tip, or a squeeze bottle. Set aside.
PREPARE THE SAUTÉED MUSHROOMS:
14. Heat the butter in a skillet over medium-high heat until foaming. Add the diced mushrooms and spread them in a single layer — do not stir for the first minute to allow browning.
15. Add the thyme and garlic, season with salt and pepper, and cook for another 2-3 minutes until the mushrooms are golden and any released liquid has evaporated.
16. Deglaze with the sherry or wine, stirring until it evaporates completely. The mushrooms should be deeply flavored and dry — any residual moisture will make the custard soggy. Set aside to cool slightly.
MAKE THE GRUYÈRE CUSTARD AND ASSEMBLE:
17. Reduce the oven to 325°F (160°C).
18. Warm the cream and milk together in a small saucepan until steaming but not boiling. Remove from heat and stir in the grated Gruyère until melted and smooth.
19. In a bowl, whisk the whole egg and egg yolk together with the mustard, nutmeg and white pepper. Slowly pour the warm cheese mixture into the eggs while whisking constantly. Season with salt — be cautious, as the Gruyère adds its own saltiness.
20. Divide the sautéed mushrooms among the blind-baked tartlet shells, placing a small spoonful in each.
21. Pour or pipe the custard over the mushrooms, filling each shell to just below the rim. A small jug or squeeze bottle gives the most control for this step.
22. Bake for 12-15 minutes until the custard is just set — it should have a very slight wobble in the center when gently shaken but not be liquid. Do not overbake or the custard will lose its silky texture and become grainy.
23. Remove from the oven and let cool in the pan for 5 minutes before carefully removing the tartlets to a wire rack.
FINISH AND SERVE:
24. Pipe or spoon a small dot of carrot purée onto each warm tartlet.
25. Curl a ribbon of pickled carrot and place it on top, allowing its bright color and acidity to contrast the rich custard.
26. Finish with a micro herb or tiny thyme sprig and the lightest touch of flaky sea salt.
27. Serve warm or at room temperature. These are at their best within 30 minutes of assembly — the pastry is crispest and the custard most silky.
