I/2 pound small Chanterelles
2 bunches spinach
1 clove garlic
1/8 pound sweet butter
1 sheet puff pastry (10 x I2)
1 egg yolk
salt & pepper to tasteClean the mushrooms with a brush. If they are too large, quarter them. Wash the spinach in a lot of water. Drain and reserve water.
In large pan (rubbed with garlic) sautŽ the Chanterelles in half of the sweet butter for 5 minutes, add the spinach and cook untiI melted. Season with salt and pepper and add the remaining butter.
Roll out the puffy pastry to an 1/8 inch thick sheet. Cut out 12 circles, 2 inches in diameter each. With a cutter 1/4 inch smalIer, make a mark for the lid.
Brush tartlet with the egg yoIk and water mixture. Bake in a 450 degree oven for 8-10 minutes.
Makes 12 pieces
