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Categories:
flour salt unsalted butter water porcini egg walnut meats Bread shallot heavy cream unsalted butter clove garlic freshly ground pepper French walnut oil molds
Viewed: 80 - Published at: 6 years agoIngredients
- 1 13 cups flour
- Pinch of salt
- 3 1/2 ounces unsalted butter, chilled and cubed
- 2 to 4 tablespoons ice water
- 2 1/4 pounds small porcini, cepes, boletes, or Italian brown mushrooms
- 1 large egg
- 2 ounces finely diced prosciutto, preferably imported from Switzerland
- 23 cup walnut meats
- 1 13 packed cups cubed dried bread, soaked for 10 minutes in 1/3 cup milk or water and squeezed dry
- 1 large shallot, chopped and softened in 1 teaspoon butter
- 1 cup heavy cream, chilled
- 2 tablespoons unsalted butter, melted
- 1 clove garlic, crushed
- Freshly ground pepper
- 1 to 2 tablespoons French walnut oil
- 8 4- or 4 1/2-inch-wide tartlet molds or flan rings
Method
- Make the pastry one day in advance by placing the flour and pinch of salt in the work bowl of a food processor fitted with the metal blade.
- Sift by turning on and off once.
- Scatter the butter over the flour.
- Turn machine four or five times, or until the mixture resembles coarse oatmeal.
- Sprinkle with two and one-half tablespoons of ice water and turn the machine on and off twice.
- Dump onto a work surface covered with a sheet of waxed paper.
- The dough should not be too crumbly; if it is, sprinkle with droplets of cold water - just enough to mass the dough together; don't let it get at all damp.
- Wrap tightly and chill overnight.
- Place the dough between sheets of waxed paper or plastic wrap and roll out to make a large rectangle.
- Lift off the top sheet and fold the pastry dough into thirds.
- Turn the dough one-quarter and repeat rolling and folding once.
- Chill the dough for 20 minutes, then cut into eight equal-sized pieces.
- Roll out each portion to a paper-thin round and fit into mold or flan ring.
- Keep chilled until ready to bake.
- Repeat with remaining pieces of dough.
- Trim cepes' stems and wipe caps with a damp paper towel.
- Blanch for five minutes in salted boiling water; drain and press dry between paper toweling.
- Place the egg, prosciutto, bread, walnuts and shallots in the work bowl of a food processor fitted with metal blade and grind to a smooth paste, scraping down the insides of the work bowl from time to time.
- Scrape into a wide soup bowl, cover and refrigerate for three-quarters of an hour.
- Using a dinner fork, gradually work in small amounts of the cold cream into the walnut mixture.
- Each portion of cream must be blended in before the next is added.
- Season to taste with salt and pepper.
- Preheat the oven to 400 degrees.
- Spread an even, thin layer of the walnut mixture on the dough.
- Cut the cepes vertically into very thin slices; fan the slices slightly and place on top of the cream.
- Brush the surface with a little melted butter mixed with crushed garlic, salt and pepper.
- Bake on the middle oven shelf for 30 minutes.
- If using tartlet molds, cool on a wire rack for five minutes before turning out.
- Sprinkle the mushrooms with a few drops of walnut oil.
- Serve with a strong sweet chilled wine, such as Sherry.
