Tarte aux Cèpes

Cep flan

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

  • About

Ingredients

Pastry

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

Method

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