Recipe by Hélène Darroze: Crispy tart with sweet onions of the Cevennes and porcini mushrooms
Pie crispy onions sweet cevennes and porcini mushrooms:
a recipe signed Hélène Darroze
Market for 12 people
For the dough:
190 g of butter
5 g of fine salt
5 g caster sugar
1 egg yolk
5 cl of milk
250g of flour
2 pinches of Espelette pepper
2 pinches of thyme flowers
Mix the butter, the salt, the sugar, the egg yolk, the milk, 2 good pinches of Espelette pepper and thyme flower. Do not over work it. Let stand 2 or 3 hours, then spread thinly. Place on baking paper, then on a baking sheet and bake at 160 ° C for about 8 minutes. Detail 6 rounds using a 12-inch punch.
For the compoteonions :
800 g ofonions sweet of the Cevennes
2 cloves garlic
2 bay leaves
1 branch of thyme
30 g of duck fat
Salt
Espelette pepper
Peel and slice onions sweet of the Cevennes. Then toss them in a sautoir with duck fat, garlic cloves, bay leaves and thyme. Season with salt and Espelette pepper and cook gently on the corner of a plate for 2 hours.
Finish
6 heads of mushrooms firm and medium size (about 6cm in diameter)
50 g duck fat
Salt
Espelette pepper
Slice the mushrooms with a Japanese mandolin in thin strips of 1 millimeter. In the absence of a mandolin, cut them gently in the same way with a small knife.
A few minutes before serving, spread the pastry with the applesauceonions, arrange the slices of porcini rosette as one would do apple slices for a pie apples, season with salt and Espelette pepper and pour a little duck fat on each pie. Then finish baking for 5 minutes in the oven heated to 180 ° C, then detail in four quarters and serve them immediately.
It is possible to prepare pies in advance, take them out of the refrigerator one hour in advance and cook them at the last moment.
