I’ve been promising you this for some time, and with all of you writing about the abundance of ceps globally (aside from here in my corner of London) I hope you’ll put them to good use. Full credit for this recipe belongs to Stephanie Alexander with some slight changes from us. Check out her (extremely good) cookbook, Cooking and Travelling in South-West France.
Confit and Cepe Tarte Tatin
1 sheet puff pastry
1 egg, beaten (gently)
1 confit duck leg
250 g cepes
2 shallots, finely chopped
Some more duck fat
freshly ground black pepper
1 T freshley chopped flat leaf parsley
Preheat the oven to 220 C. Grease four 12 cm fluted tart tins (preferrably with duck fat). Cut 4 circles of puff pastry the same size as the largest diameter of the moulds. Set aside.
To make the filling, remove the skin from the duck leg and discard. Cut the meat from the bone and chop finely. Set aside. Cut off and chop the stalks from the cepes and cut the caps into slices (about 5 mm). Heat around 3 tablespoons of duck fat in a frying pan and saute the caps for 1 minute. Drain on kitchen paper. In the same pain, saute the stalks and the shallot for 2 minutes. Add the creme fraiche and stir for 2 minutes until it has reduced. Stir in the chopped confit. Season with pepper and add the parsley.
Distribute the sliced caps among the tins. Try to make it look good as this will be the top layer when you turn them out. Cover this layer with the filling. Finally, cover with the puff pastry, making sure (as with a normal tarte tatin), that the pastry in on the inside of the tin. Brush lightly with egg. Bake for 15 minutes, and then flip the tarts out onto individual plates to serve.