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1
Make the pastry one day in advance by placing the flour and pinch of salt in the work bowl of a food processor fitted with the metal blade.
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2
Sift by turning on and off once.
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3
Scatter the butter over the flour.
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4
Turn machine four or five times, or until the mixture resembles coarse oatmeal.
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5
Sprinkle with two and one-half tablespoons of ice water and turn the machine on and off twice.
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6
Dump onto a work surface covered with a sheet of waxed paper.
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7
The dough should not be too crumbly; if it is, sprinkle with droplets of cold water - just enough to mass the dough together; don't let it get at all damp.
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8
Wrap tightly and chill overnight.
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9
Place the dough between sheets of waxed paper or plastic wrap and roll out to make a large rectangle.
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10
Lift off the top sheet and fold the pastry dough into thirds.
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11
Turn the dough one-quarter and repeat rolling and folding once.
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12
Chill the dough for 20 minutes, then cut into eight equal-sized pieces.
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13
Roll out each portion to a paper-thin round and fit into mold or flan ring.
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14
Keep chilled until ready to bake.
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15
Repeat with remaining pieces of dough.
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16
Trim cepes' stems and wipe caps with a damp paper towel.
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17
Blanch for five minutes in salted boiling water; drain and press dry between paper toweling.
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18
Place the egg, prosciutto, bread, walnuts and shallots in the work bowl of a food processor fitted with metal blade and grind to a smooth paste, scraping down the insides of the work bowl from time to time.
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19
Scrape into a wide soup bowl, cover and refrigerate for three-quarters of an hour.
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20
Using a dinner fork, gradually work in small amounts of the cold cream into the walnut mixture.
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21
Each portion of cream must be blended in before the next is added.
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22
Season to taste with salt and pepper.
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23
Preheat the oven to 400 degrees.
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24
Spread an even, thin layer of the walnut mixture on the dough.
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25
Cut the cepes vertically into very thin slices; fan the slices slightly and place on top of the cream.
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26
Brush the surface with a little melted butter mixed with crushed garlic, salt and pepper.
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27
Bake on the middle oven shelf for 30 minutes.
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28
If using tartlet molds, cool on a wire rack for five minutes before turning out.
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29
Sprinkle the mushrooms with a few drops of walnut oil.
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30
Serve with a strong sweet chilled wine, such as Sherry.
