Here is the recipe for the Paris mushroom puff pastry tart, by Cyril Lignac (All in the kitchen, M6):
Preparation time: 10 minutes
Cooking time: 25 minutes
Ingredients for 4 persons
- 1 puff pastry
- 1 onion, peeled and finely chopped
- 20g butter
- 400g Paris mushrooms, washed, cut and chopped
- 500g small and pink mushrooms, washed and cut into thin 3mm slices
- Olive oil
- Fine salt, fleur de sel and freshly ground pepper
Preheat the oven to 205 ° C.
In a hot sauté pan, pour a little olive oil and the butter, let color lightly then add the onion, sweat it and add the chopped mushrooms. Season with fine salt. Mix and cover with baking paper the size of the skillet. Leave to cook until the duxelles are tender and the water from the vegetation has disappeared. Check the seasoning. Book.
In a hot pan, pour a little olive oil, add a few slices of mushrooms (not everything, you should not fill the pan), season with fine salt, color and then drain on a plate. Do this to cook all the mushrooms.
On a silicone or greaseproof sheet placed on a baking sheet suitable for the oven, roll out a circle of puff pastry 22cm in diameter. Place a second sheet of baking paper and a baking sheet. Bake in the hot oven at 205 ° C for 6 minutes. Check the doneness below and on the sides. Take out the pie. Leave it aside.
On the puff pastry, place the mushroom duxelles then distribute the mushroom slices. Place in the oven to heat for 5 minutes at 180 ° C, season with fleur de sel and freshly ground pepper.
Also to discover: Cyril Lignac unveils his chocolate cake recipe and makes us melt