Cep tart

Cep tart

By
From
James Martin's French Adventure
Serves
6
Photographer
Peter Cassidy

Ceps (also called porcini) are probably the most common wild mushrooms in France, and are often available fresh in autumn. If you can’t get hold of any, try making this delicious tart with chestnut mushrooms instead.

Ingredients

Quantity Ingredient

For the pastry

Quantity Ingredient
200g plain flour
1/4 teaspoon salt
100g cold unsalted butter, diced
1 egg, beaten
1 teaspoon lemon juice
2 tablespoons iced water

For the filling

Quantity Ingredient
25g butter
2 shallots, finely diced
250g fresh ceps, wiped clean and sliced
4 eggs
200ml double cream
sea salt
freshly ground black pepper

Method

  1. To make the pastry, sift the flour and salt into a bowl and add half the butter. Using your fingertips, gently and swiftly rub the butter into the flour until it resembles coarse breadcrumbs. Add the rest of the butter and rub in until the mixture starts to form clumps the size of small peas. Make a well in the centre of the dry ingredients.
  2. In a small bowl, mix together the beaten egg, lemon juice and water, then gradually pour into the dry ingredients, a little at a time, using a knife to help form a dough – you may not need all the liquid. Turn out the dough onto a floured board and knead lightly until smooth. Shape into a ball, wrap in cling film and refrigerate for at least 30 minutes.
  3. Preheat the oven to 200°C. Roll out the pastry on a lightly floured surface to a 5mm thickness and carefully press into a 22cm tart tin, leaving the edges hanging over. Line the pastry case with baking parchment, fill with dried beans or rice and blind bake for about 15 minutes until the pastry is set.
  4. Meanwhile, for the filling, melt the butter in a large non-stick frying pan until foaming and fry the shallots and ceps for 4–5 minutes until deep golden brown.
  5. Remove the tart case from the oven and lift out the baking paper and beans, then trim the overhanging pastry edges.
  6. Whisk the eggs and cream together in a bowl, season with salt and pepper and pour into the tart case. Gently and evenly spoon in the cep mixture, then bake the tart for 25–30 minutes until golden and set.
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