Preparation | Cooking | Start to finish |
---|---|---|
23 min. | 50 min. | 1 hour 13 min. |
1 | Prepare 2 leeks. Set aside. | |
2 | Prepare and cut 400 g mushrooms into small pieces. Reserve. | |
3 | Prepare 2 shallots and chop finely. Set aside. | |
4 | Put 2 tablespoons goose fat into a large saucepan on high heat. When good and hot, add the mushrooms. Sauté for a few minutes until lightly browned. Salt and pepper only after cooking. Set aside. | |
5 | Use the same pan, still on high heat. Pour in 4 tablespoons olive oil and when hot, add the shallots. Salt and pepper, then cook fro 1 minute without colouring. | |
6 | Add the chopped leeks and mix well. Cook until the leeks are just tender, but still nice and green (about 3 or 4 minutes). Preheat the oven to 360°F (180°C). | |
7 | Add the mushrooms to the pan with the leeks and pour in 250 ml liquid cream. Turn down the heat and leave uncovered to thicken gently. Check the seasoning. | |
8 | Melt 4 tablespoons Clarified butter (this makes it easier to spread). Using a brush, generously butter the bottom of a round springform tin. | |
9 | Lay the first buckwheat pancake in the tin, then brush this with butter. | |
10 | Lay the second pancake on top. You can use clothes pegs at this stage to hold the sides and stop them from falling in. | |
11 | Fill the tart, then remove the pegs and butter the edge of the pancake that is still showing. | |
12 | Bake for about 30 minutes. Serve hot or warm. |