1. Line 8 individual tartlet molds with puff pastry. 
2. Preheat the oven to 190°C. (375°F. )
3. In a bowl, whisk together the crème fraîche and eggs; season with salt, pepper and nutmeg.
4. In each tartlet shell, place some flat leaf parsley, diced mountain cheeses and pitted coarsely chopped olives. 
5. Add the egg mixture and bake until nicely golden. 
6. Place some lamb's lettuce salad around each tartlet on a plate. 
7. Thinly slice the white mushrooms and add them to the lamb's lettuce salad.
8. At the last minute, drizzle the salad with a walnut oil and lemon juice dressing. 

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A recipe from Marc Dach, Restaurant Le Grand Cœur in Meribel. Photo: François Bertram. Collaboration: Canetti Conseil