Cep Tart from Sud de France by Caroline Conran
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.
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Ingredients
- 4 large firm ceps (200 g) (or portobello or chestnut mushrooms)
- 150 ml crème fraîche or double cream
- 2 eggs
- 60 g Gruyère cheese, grated
- 25 g butter
- salt, pepper
- grated nutmeg
- 1 shallot, finely chopped
- 2 tbsp olive oil
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