Croustade aux Truffes

Name: Croustade aux Truffes (Truffle tart with olive-oil pastry)
Cuisine: French
Ingredients: 250 g (8 oz) plain flour; warm water; 2 tablespoons olive oil; 100 g (4 oz) cèpes (or button mushrooms), sliced; 100 g (4 oz) cèpes (or button mushrooms), sliced; 1 large onion, finely sliced; 1 sprig thyme; 1 black truffle (30-40 g/1-1½ oz), cleaned and chopped finely; 4 eggs; 100 g (4 oz) fresh goat’s cheese; Salt and pepper; Salt and pepper

Truffle tart with olive-oil pastry

Preparation info

Serves
4

Difficulty
Easy

Appears in

Truffles

By Elisabeth Luard

Published 2006

About

A recipe from the Vaucluse, for which the crust is made with an olive-oil pastry. For the filling, preserved truffle (include the juice) can replace the fresh, and any wild or cultivated fungi can be substituted for the cèpes.

Ingredients

The Pastry

250 g (8 oz) plain flour
4 tablespoons olive oil

Europe
France
Vaucluse
Starter
Vegetarian

Method

Work all the pastry ingredients together vigorously with the heel of your hand, using just enough warm water to form a smooth ball, which comes away from the sides of the mixing bowl. Flatten the ball a little, cover with clingfilm and set it to rest for half-an-hour, while you prepare the filling.

Heat the oil gently in a frying pan, add the cèpes, onion and thyme, and fry gently till