Ingredients (serves 4) :
– 1 roll shortcrust pastry
– 800g porcini mushrooms
– 200g sheep’s milk cheese
– 1 garlic clove
– a few sprigs of parsley
– 3 tablespoons olive oil
– 30g butter
– salt and freshly ground pepper
Recipe:
– Preheat oven to gas mark 7 (210°). Clean the porcini with a damp cloth, remove the tips of the stems and cut into 5mm-thick strips. Finely chop the garlic.
– Heat the oil and butter in a frying pan. Add the porcini mushrooms and cook gently, stirring gently. At the end of cooking, season with salt and pepper, and add the garlic and parsley. Leave to cool.
– Grate the sheep’s milk cheese.
– Roll out the dough in a mould. Prick the bottom with a fork and bake for 15 minutes.
– Once out of the oven, top the pastry with the porcini mushrooms, add the cheese and bake for a further 20 minutes. Serve warm or hot.
