- Preparation time : 20 mn
- Cooking : 1 hour 15 mn
- Cost : cheap
- Wine : red wines such as Anjou (13°C), Bourgueil (16°C) or Chinon (16°C)
Ingredients : 6 servings
- 1 puff pastry
- 1 kg ceps
- 1 kg onions
- 2 tablespoons olive oil
- 45 gr butter
- 15 cl crème fraîche
- 2 branches of flat parsley
- salt and pepper
Ceps (or Boletus), are mushrooms you can find in the South of France.
Tips :
- If you want to save some time, you can buy some pre-chopped frozen onions. Remember you will have to chop 1 kg fresh onions …
- You can buy some fresh ceps. In this case, put the mushrooms in a plastic bag, close the bag and let them rest for 15 mn. If they contain any small insects, they will come out of the mushrooms automatically. If you are a busy person, you can also buy frozen ceps.
Step 1
With fresh ceps : rub gently the mushrooms with a wet tissue. Remove any bad parts. Dice the heads of the mushrooms and slice thinly the feet.
Step 2
In a pan, heat 25 gr butter with olive oil and brown mushrooms on high heat for 5 mn. Then lower down the heat and simmer for another 10 mn. Salt and pepper to taste.
Step 3
Chop the onions and brown them on medium heat in another pan with 20 gr butter for 10 mn, until they get translucent (but not brown).
Preheat the oven 210 °C.
Step 4
Pour the fried onions in the bottom of a pie tin.
Step 5
Drain the ceps and remove the oil from the pan. Then put the ceps in the pan again, add crème fraîche and chiseled parsley. Mix all the ingredients and simmer on medium heat for 10 mn, keeping stirring from time to time, until the cream thickens. Pour this mixture over the onions in the pie tin.
Step 6
Line the base of the pastry with baking parchment in a round mold, over the onions and ceps. Seal firmly the pastry with the baking parchment of the mold.
Step 7
Brush the pie with one egg yolk.
Step 8
Bake for 40 mn. Turn the pie over before serving. Serve warm. This dish is delicious with a dressed salad.
Posted in 
