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Croûte Raphaëloise Recipe

Provencal French cuisine

This mushroom and salt-cod tarte looks fairly simple and sounds good. We havn't made it ourselves -- yet.

Serves: 6


400 g pâte brisée
500 g salt cod filets [morue salée]
500 g mushrooms [champignons]
1/3 - 1 dl béchamel à la crème fraîche

100 g grated cheese
30 g butter
1 clove garlic [l'ail]
salt, pepper [sel, poivre]


Begin desalting the cod (morue) the night before by soaking it and changing the water several times.

1. Roll out the dough (Pâte brisée) and press it into a buttered tarte mold. Bake until "just" done (cuire à blanc).

2. Put the cod filets in a pot, cover with water and bring to a boil. Let the water cool, then remove the them and strip out the bones.

3. Prepare a bechamel sauce, but replacing the milk with crème fraîche.

4. Clean and slice the mushrooms. Cook together in a frying pan the butter and mushrooms. When they're about done, add the crushed garlic.

5. Mix in the bechamel sauce, 3/4 of the grated cheese and the morue.

6. Put the mixture in the pre-cooked tarte, sprinkle the rest of the grated cheese on top and cook in a very hot oven for 15 minutes.

Conversions 30 g = 1 oz = 2 Tbs   180 g = 6 oz = 3/4 cup  
1 kg = 2.2 lbs 1 lt = 1.06 qt  60 g = 2 oz = 1/4 cup 225 g = 8 oz = 1 cup
0.45 kg = 1 lb   0.95 lt = 1 qt 115 g = 4 oz = 1/2 cup   450 g = 16 oz = 1 pint

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