Porcini mushroom tart

Ingredients for 1 servings:

• 1 pc. puff pastry (frozen)
• 500 g porcini mushrooms, chopped
• 2 shallots, finely diced
• 3 garlic cloves, finely diced
• olive oil
• 1 tsp sugar
• 2 tsp vegetable stock powder
• ½ bunch parsley, chopped
• 400 ml cream
• 3 eggs
• 1 pinch of nutmeg, freshly grated
• Salt and pepper, from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Line a springform pan with baking paper and cover with rolled-out puff pastry, creating a 3 cm high edge. Prick the puff pastry several times with a fork. Sauté the porcini mushrooms, shallots, and garlic in olive oil and season with salt, pepper, sugar, and instant broth. Simmer for about 5 minutes. Add the parsley and mix. Pour the mushroom mixture into the springform pan. Mix the cream with the eggs and season with salt, pepper, and nutmeg. Pour the egg and cream mixture onto the porcini mushroom mixture. Bake everything in a preheated oven at 200°C (bottom heat) on the middle rack for 40 minutes. Remove from the oven and let rest for 5 minutes. This goes perfectly with a hearty salad with a walnut vinaigrette and a glass of Merlot or Cabernet Sauvignon.