AUCHENDEAN LODGE HOTEL
Dulnain Bridge, Inverness-shire. PH26 3LU
Highlands of Scotland UK
tel/fax #44 (0) 1479 851 347
e-mail: hotel@auchendean.com

Cep and Walnut Tart
Please note: we no longer serve dinners or sell alcohol

Pastry:
9 oz plain flour
6 oz butter
generous pinch salt
7 teaspoons cold water 

1. Make pastry and roll out on a flat tin in the shape of a pizza, 10 inches diameter.
2. Bake for 10 - 12 minutes at gas 7, pricked to stop bubbles forming

 

Filling: 
1 shallot well chopped and cooked to soft in a little butter.
2 oz fresh breadcrumbs mixed with a little milk to moisten.
1 egg
3 oz shelled walnuts
2 oz ham or bacon (omit for vegetarian)
Tablespoonful of freshly (if possible) grated parmesan cheese
4 oz whipping cream
salt and pepper 

3. Place all ingredients in a food processor and zap until smooth (more like a wet sand than a puree) 4. Spread this onto the cold pastry.
5. Slice 8 oz fresh wild ceps and cook lightly in butter with 1 chopped clove of garlic.
6. Layer cooled cep slices attractively around tart surface.
7. Cook 20 mins at gas 7.