Mushroom cake with bacon and cheese

Ingredients for 4 servings:

• 175 g wheat flour
• 175 g wholemeal spelt flour
• 1 tsp salt
• 175 g margarine
• 1 egg(s)
• 50 ml water
• 100 g smoked bacon
• 1 large onion(s)
• 500 g mushrooms
• 2 tbsp parsley, chopped
• 1 tsp fish sauce
• salt and pepper
• 75g Gouda
• 200 g crème fraîche
• 3 eggs
• 50 g processed cheese (mushroom processed cheese)

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

savory shortcrust pastry cake

For the shortcrust pastry, put the flour in a large bowl and mix with the salt. Add the margarine, water, and egg, and mix everything into a shortcrust pastry using a mixer fitted with a dough hook. Wrap the finished dough in cling film and refrigerate for half an hour. For the filling, dice the bacon, onion, and Gouda cheese. Cut the mushrooms into 1/2-cm-thick slices. Heat a little sunflower oil in a pan and fry the diced bacon. Once the bacon is crispy brown, add the onion and fry. Remove the bacon and onion mixture from the pan and fry the mushroom slices in the pan. Season the mushrooms with fish sauce, pepper, and salt, and fry until the liquid from the mushrooms has evaporated. Finally, add the chopped parsley and return the bacon and onion mixture to the pan with the mushrooms. Grease a tart pan with margarine. Roll out the shortcrust pastry and place it in the pan. Spread the contents of the pan evenly over the pastry and top with the diced cheese. Mix the crème fraîche with the eggs and add the mushroom cheese in small pieces, stirring in. Pour the glaze over the mushroom topping and bake the cake in a preheated oven at 200 degrees Celsius (top/bottom heat) for about 30 minutes.