Name: La Tourte Landaise aux Champignons (Mushroom and ham pie)
Cuisine: French
Ingredients: 350 g (¾ lb) pâte brisée; pepper, salt; 350 g (¾ lb) cèpes or other mushrooms; 60 g (2 oz) fresh breadcrumbs; 3 tablespoons oil; 250 g (8 oz) raw jambon de campagne, diced; 3 cloves garlic, finely chopped; 2 egg yolks; 1 small onion, finely chopped; 1 tablespoon armagnac

Preparation info

Difficulty
Easy

Appears in

Goose Fat & Garlic

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.

Ingredients

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

Method

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