Mushroom Tart

With a leaf salad a nice snack, in small pieces of cake or possibly cut into squares, by the way, just as a fabulous morsel to eat out of hand.

The shortcrust pastry is quickly made: flour, butter in cubes, egg yolk and salt quickly knead with your hands. Finally, shape into a flat, round patty and place in a large freezer bag. Rest in the refrigerator for half an hour to allow the gluten of the flour to develop.

In the meantime, clean and slice the mushrooms.

Finely dice the onion and sauté in the hot butter in a large, deep frying pan. Add the mushrooms and sauté until the juices they release are reduced. At the very beginning season with salt and add pepper. Finally, fold in the chopped parsley and set the roasting pan aside.

Line a tart springform pan with the dough. To do this, simply roll out the dough in its freezer bag to the appropriate size using a rolling pin. Slit the bag open, turn the dough bottom out into the greased pan. Remove the plastic wrap, press the dough firmly all around.

For the glaze, mix egg and whipped cream, season with cayenne pepper, pepper, salt and nutmeg. Mix in the cheese and finely chopped parsley, and finally fold in the steamed, slightly cooled mushrooms. Spread evenly on the dough base.

Bake at 200 °C , with plenty of under

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