Porcini Tart

Jean-Pierre Vidal

Ingredients for 8 Servings:

2 sheets of puff pastry
1 jar of parsley
2 shallots
1 egg + 1 yoke
2 table spoons of olive oil
1 tin 4/4 (460 g. net strained) of Borde porcini or 3 jars de 330 g. (185 g. net strained) of Borde porcini
1 40 g. tin of Borde extra dried porcini
10 cl. Of fresh cream
Salt, pepper

Method:

Spread out the first sheet of pastry and place it in a pre-buttered mould, let the pastry go above the mould by 0.5 cm.
Prick the bottom of the pastry with a fork
Put 10g. of the extra dry porcini through a coffee mill to obtain a very fine powder.
In a frying pan, seal the chopped shallots in the olive oil (without colouring), then add the mushrooms. At the end, add the parsley. Drain the water if necessary.
Pour the egg beaten, with the fresh cream and the porcini powder into the frying pan.
Cook on a low heat for 5 minutes. Let it cool and add the contents of the frying pan to the bottom of the tart.
Cover with the other sheet of pastry and thumb the edges together.
With the point of a knife, prick the surface slightly then, with a brush, spread the egg yolk there.
Leave in the oven at 210°C (Gas mark. 7) for 25 minutes