Cèpe and Walnut Cream Tarts from The Cooking of South West France by Paula Wolfert
Twenty years ago, when self-taught chef Michel Bras was relatively unknown, this was his signature dish, and I loved it. Today, Bras is a Michelin three-star chef working in his home town, Laguiole...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- ½ cup heavy cream, chilled
- Salt
- freshly ground pepper
- 1 large shallot, chopped
- 2½ tablespoons butter, melted
- 2 ounces cured ham, such as jambon de Bayonne, Serrano ham, or prosciutto, finely diced
- ½ cup milk or water
- 1 large egg, lightly beaten
- 1⅓ packed cups toasted or fried bread cubes
- 2 pounds very small, firm, fresh cèpes, porcini, boletes, or small mushrooms
- 2 ounces shelled walnuts
- Pâte Brisée
- 1 garlic clove, crushed
- 1 to 2 tablespoons French walnut oil
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Chestnut and Cèpe Soup with Walnuts from The Cooking of South West France by Paula Wolfert
app.ckbk.com
Cep Tart from Sud de France by Caroline Conran
app.ckbk.com
Michel Bras’s Stuffed Onions from The Cooking of South West France by Paula Wolfert
app.ckbk.com
Peaches and Cream Tart
bonjourparis.com
Ham and Cheese Tarts Recipe: How to Make It
tasteofhome.com
Cèpes in the Style of Gascony from The Cooking of South West France by Paula Wolfert
app.ckbk.com
Cèpes in the Style of Gascony from The Cooking of South West France by Paula Wolfert
app.ckbk.com
Tarte aux Cèpes from Memories of Gascony by Pierre Koffmann
app.ckbk.com