My ultimate Thin Cep Tartelets

Our taste buds are awakened as soon as we hear about Ceps / Porcini … my Thin Cep tartlets are very popular in my family. I use the white and fleshy strips of the ceps. The ocher brown hat is dry and bright and gives a nice color to these thin Cep tartlets.

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Now, what you will need for 4 People to make these thin Cep Tartelets are the following :

  • 2/3 cup (150g) puff pastry or short crust pastry
  • 8 small ceps
  • 2 Tbsp olive oil
  • 2 onions
  • 1 Tbsp (15 cl)  white vinegar
  • 1 1/2 Tbsp (20g) unsalted butter
  • Fine salt and freshly ground pepper

Preparation :

Preheat oven to (200 °C) 400°F . Roll out the pastry thinly and cut out circles about (12 cm) 4 1/2 inch in the dough. Arrange the circles between 2 baking sheets lined with baking paper. Bake for about 15 minutes because they must be golden brown. Remove from the oven, let cool on a rack and put on hold.

Peel the onions and slice into very thin strips. Let sweat  in a hot pan in which you have put oil and butter. Reduce heat and cook gently for 10 minutes. Add the white vinegar and leave to cook gently for 5 more minutes. Set aside.

Rub the head of ceps with a clean, damp cloth and scrape feet of ceps. Then cut them into thin slices. In a hot pan, pour 2 Tbsp olive oil and let the mushrooms gently colour on each side. Drain on paper towels and season.

Spread the onion confit on the puff pastry rounds, harmoniously arrange the sliced mushrooms and bake in hot oven for about 5 to 7 minutes.

Serve immediately with a few salad leaves or a homemade soup.

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