Mushroom ragout with pastry topping

Soak the ceps in warm water for 30 minutes. Chop the leek into thin rings. Peel and cube the celeriac and carrots. Chop the onion finely. Cut the mushrooms into slices 5 mm thick. Heat the oil in a large frying pan. Brown the mushrooms at medium heat. Add the vegetables and drained ceps and cook for 5 minutes at medium heat. Add the tomato puree and cook briefly; pour in the stock. Add the thyme and leave to simmer for 5-7 minutes.

Finely grate the Emmentaler AOP. Put the flour, baking powder and salt in a dish. Cut the butter into small pieces and add to the dish. Rub all the ingredients together until crumbly. Add 120 g grated Emmentaler AOP. Whisk the eggs with the milk; add to the flour and mix into a soft dough.

Pour the mushroom ragout into a large soufflé dish. Place spoonfuls of the dough on top of the mushroom ragout; sprinkle the rest of the cheese on top.

Cook in the middle of the hot oven at 200 °C for approx. 30 minutes.