Porcini mushroom tarte flambée

Ingredients for 4 servings:

• 200 g flour
• 2 tbsp oil
• 1 pinch of salt
• 1 egg(s), including the yolk
• 1 tbsp oil, for brushing
• 100 g onion(s), red
• 200 g porcini mushrooms
• 100 ml white wine
• 1 lemon(s)
• 3 tbsp crème fraîche
• 1 tbsp oregano, dried
• Pepper, coarsely ground black

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

For the dough: Place flour, oil, salt, egg yolk, and 100 ml water in a bowl. Knead using the dough hook of a hand mixer until the dough starts to pull away from the sides of the bowl. Briefly knead the dough vigorously on a floured surface. Brush with oil and chill for 30 minutes. For the topping: Peel and finely dice the onions. Clean and slice the mushrooms. Bring the wine and lemon juice to a boil, then blanch the mushrooms for half a minute. Remove from the oven, rinse with cold water, and dry on a kitchen towel. Briefly knead the dough again on a floured surface and roll out into a circle about 1/2 cm thick. Mix the crème fraîche and oregano and spread on the dough. Mix the onions and mushrooms and sprinkle over the dough. Season generously with pepper. Bake in a preheated oven at 225 °C for 20 minutes.