Beneath the forest floor, in darkness deep and cool,
A tiny chanterelle stirred from summer’s drowsy lull.
With cap still tightly furled, like secrets yet untold,
He felt the autumn calling through the earth grown rich and bold.

Up, up through dampened soil, past roots that whispered low,
Through layers of fallen leaves where earthworms love to go.
The little mushroom pushed against the weight of seasons past,
Until at last his golden head broke free into the vast.

Above him, amber sunlight filtered through the trees,
Dancing with the autumn wind that rustled through the leaves.
His cap unfurled like sunrise, bright apricot and gold,
A treasure for the seeker whose heart was keen and bold.

“I am small,” he whispered to the giants standing tall,
“But I am here, I made it through the darkness after all.”
The forest smiled around him, dressed in autumn’s crown,
As our little chanterelle stood proud above the ground.

So when life’s soil grows heavy and the light seems far away,
Remember seasons turn and night surrenders into day.
What grows in darkness gathers strength to face what lies ahead—
Sometimes the sweetest victories spring from the deepest bed.

Makes 6 individual tarts

For the Herb-Infused Pastry:

• 200g plain flour
• 100g cold butter, cubed
• 1 egg yolk
• 2 tbsp fresh thyme leaves, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp salt
• 2-3 tbsp ice water

For the Chanterelle Filling:

• 300g fresh chanterelles, cleaned and roughly chopped
• 2 large eggs
• 110ml double cream
• 50ml whole milk
• 60g gruyère cheese, grated
• 1 shallot, finely diced
• 1 clove garlic, minced
• 1 1/2 tbsp butter
• 1 tbsp fresh thyme leaves
• 1 tsp fresh rosemary, minced
• Salt and freshly ground black pepper
• Pinch of nutmeg

Method:

Make the Pastry:

1. Rub flour, herbs, and salt together. Add cold butter and rub until mixture resembles breadcrumbs.
2. Mix in egg yolk and enough ice water to form a dough. Wrap in cling film and chill for 30 minutes.
3. Roll out and line 6 individual tart tins (10cm). Prick bases with a fork and chill again.

Prepare the Filling:

1. Preheat oven to 200°C (180°C fan)/Gas Mark 6.
2. Blind bake tart shells for 12 minutes, then remove baking beans and bake 5 minutes more.
3. Sauté shallot in butter until soft. Add garlic and chanterelles, cooking until golden and any moisture has evaporated. Season with herbs, salt, and pepper. Cool slightly.
4. Whisk eggs, double cream, milk, and nutmeg together. Season well.

Assemble & Bake:

1. Divide chanterelle mixture between tart shells. Sprinkle with gruyère.
2. Pour custard mixture over, leaving a little room at the top.
3. Bake for 18-25 minutes until set and golden.
4. Cool for 5 minutes before serving.