Tarte aux Cèpes

Pastry

• 100 g/4 oz plain flour, sifted
• 50 g/2

First make the pastry. Put the flour on the work surface and make a well in the centre. Put all the other pastry ingredients in the well and mix and knead with your fingers until the dough is smooth. Add a few drops of cold water if it seems too dry. Roll into a ball, wrap in a cloth and leave to rest in the fridge for 30 minutes.

Preheat the oven to