Cèpes Tart

Technical stages for Cèpes Tart :

• Prepare the shortcrust pastry.
• Preheat the oven to 250° C (th.8).
• Butter a tart mold, line it with the pastry, prick the bottom using a fork, cover with aluminium foil weighed down by baking stones and prebake for 15 minutes.
• Out of the oven, remove the stones and foil, remove the shell from the mold and leave to cool on a grid.
• Meanwhile, carefully clean the cepes.
• Thinly mince half of them and roughly slice the other half.
• In a sauté pan, melt 50 g butter along with olive oil, quickly fry the mushrooms with a few drops of lemon juice, salt and pepper.
• Work on high heat so that the mushrooms do release water.
• Add the bechamel to bind the mixture and remove from the heat.
• Slowly brown the breadcrumb in 10 g butter.
• Coat the bottom of the shell with breadcrumbs, cover with mushrooms, sprinkle with grated parmesan, add the rest of melted butter and bake in hot oven (250°C, th.8) to gratiné the surface.
• Once the top is slightly browned, remove from the oven and serve immediately.