Caroline Conran

Cep Tart

Tarte aux cèpes

Preparation info
  • Serves

    4–6

    • Difficulty

      Medium

Appears in
top 1000Sud de France
Sud de France

By Caroline Conran

Published 2012

  • About

This is a luxurious, creamy tart – I have tried to reproduce one cooked by Françoise Raviat, my champion mushroom-hunting guide. Her style is large and generous, and the tart should be the same.

Ingredients

  • 4 large firm ceps (200 g) (or portobello or chestnut mushrooms)
  • 2 eggs

Method

For the pastry, either use bought puff (made with butter) or a shortcrust made with 225 g plain flour; 60g lard; 60g