1. Drain the boletus mushrooms from the oil and rinse them under water.
2. Heat the extra virgin olive oil with the clove of garlic into a pan and sauté the mushrooms for a few minutes.
3. Transfer the mushrooms to the blast chiller until totally chilled.
4. Roll out the pastry, not too thin (about 5 cm) until large enough to line basket moulds.
5. Tip into a bowl the ricotta cheese, the boletus mushrooms and the eggs.
6. Add to the mixture the walnut sauce and the grated cheese. Purée until smooth.
5. Pour the filling in the pastry case.
7. Garnish with walnut kernel and bake at 165 °C in the oven for 25 minutes.