La Tourte Landaise aux Champignons

Mushroom and ham pie

Preparation info
    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

The bigger mushrooms, like horse mushrooms, parasols or cèpes, can make a very good filling for a kind of savoury tart called une tourte in the South-West. This dish makes an excellent light meal with perhaps salad, or, in half quantities, an unusual entrée.


  • 350 g (¾ lb) cèpes or other mushrooms
  • 3 tablespoons


Preheat the oven to 220°C, 425°F, Gas Mark 7. Clean then chop the mushrooms into dice and fry them gently in the oil. Add the onion and garlic without allowing them to colour but let the mushrooms first give off their liquid and then allow it to evaporate. When there is only a little m