Cep and foie gras leaves

Ingredients

For 4 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. 1.To make your cereal and foie gras flakes, start by preheating your Th.7 (210°C).
2. 2.Cut the ceps into large pieces.
3. 3.Cut the foie gras into 4 slices. Wash, peel and chop the parsley.
4. 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. 5.Roll the dough on the plate of your oven, keeping the baking sheet. Cut it into four rectangles.
6. 6.Spread the ceps in the center of the rectangles. Place the foie gras slices on top.
7. 7.Close the leaves by gathering the corners of the rectangles on top and pinching them.
8. 8.Cook about 15 minutes in your oven.