Autumn tart with mushrooms and chestnut flour

Ingredients for 4 servings:

• 125 g wheat flour
• 125 g chestnut flour
• 125 g butter, room temperature
• 1 tsp powdered sugar
• 1 tsp salt
• 6 cl water, cold
• 700 g mixed mushrooms
• 30 g butter
• 2 tbsp olive oil
• 3 m.-sized eggs
• 3 tbsp crème fraîche
• 2 cloves garlic, finely chopped
• 1 medium-sized onion(s), finely chopped
• ½ bunch leaf parsley, chopped
• ½ bunch chives, cut into rolls
• 4 sprigs of thyme
• e.g. salt and pepper

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 5 minutes

Make a shortcrust pastry from flour, chestnut flour, butter, sugar, salt, and water. Line a greased baking pan with the dough and pull up the edges. Chill the pastry pan. Preheat the oven to 180 degrees Celsius. Clean the mushrooms and cut into large pieces. Heat the butter and oil in a large pan. Sauté the onion and garlic until translucent. Add the mushrooms and thyme sprigs, season with salt and pepper, and sauté for about 10 minutes. Remove the thyme and stir in the parsley and chives. Let the mixture cool, then spread it on the pastry base. Whisk the eggs and crème fraîche with salt and pepper. Pour the mixture over the mushroom mixture. Bake for about 45 minutes. Garnish with Parmesan slices and a sprig of thyme, if desired.