Tarte Flambée with King Oyster Mushrooms

dough

1. Mix the flour with the salt and put in a bowl and make a well in the middle. Warm the milk lukewarm, add the sugar and dissolve the yeast in it. Pour the yeast milk into the well, add the egg and oil.
2. Now knead everything well into a smooth dough that loosens easily from the shell. Cover the dough and let rise in a warm place for 1 hour.

Topping

1. Cut the mushrooms lengthways into thick slices and then heat a little oil with a little butter in a pan, fry the pleats until golden brown on both sides, drain on paper towels and then set aside for the time being.
2. Roughly dice the two onions and sauté them in a little oil until they are translucent, then put them in a sieve and drain well and also set aside for the time being.
3. Put the sour cream in a bowl, finely grate the two cloves of garlic and season with salt, pepper, Espelette pepper, lime juice and lime zest and stir well.

finish

1. Preheat the oven to 200 degrees and line a baking sheet with parchment paper. Roll out the dough really thin on a floured work surface in the shape of a baking sheet. Then place the dough on the baking sheet.
2. Now distribute the sour cream on the yeast dough and distribute the fried mushroom slices on the sour cream, possibly add a little salt and pepper to the mushroom slices. Scatter the onions over the mushrooms and then distribute the Parmesan evenly over the top and bake in the oven on the middle rack for about 15-20 minutes.
3. Sprinkle with the chopped parsley before serving.