Cep and foie gras leaves
- Total time
- 30 min
- servings
- 4 servings
- Dish type
- Other
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Pork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify
Prep
15 min
Cook
15 min
Total time
30 min
Ingredients
Ingredients
servings
- 250 g 250 g fresh or frozen ceps
- 1 1 Rectangular Foiled Pasta Gold Tart HERTA®
- 100 g 100 g foie gras mid-cooked
- 6 6 strands of flat parsley
- 1 c. à café 1 teaspoons of sunflower oil
Method
- 1
To make your cereal and foie gras flakes, start by preheating your Th.7 (210°C).
- 2
Cut the ceps into large pieces.
- 3
Cut the foie gras into 4 slices. Wash, peel and chop the parsley.
- 4
In a skillet, heat the oil. Sauté the ceps and parsley 2 to 3 minutes over high heat. Salt and pepper. Let it cool.
- 5
Roll the dough on the plate of your oven, keeping the baking sheet. Cut it into four rectangles.
- 6
Spread the ceps in the center of the rectangles. Place the foie gras slices on top.
- 7
Close the leaves by gathering the corners of the rectangles on top and pinching them.
- 8
Cook about 15 minutes in your oven.
Source : marmiton
Reviews
Reviews
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