-
1
Preheat the oven to 180C.
-
2
Take a tart tin (approx 20cm) and coat with butter.
-
3
Lightly dust a surface with flour.
-
4
Roll out the pastry on top of the flour into a large 5mm thick circle.
-
5
Line the tart tin with the pastry and trim away any excess around the edge.
-
6
It can hang over slightly.
-
7
Prick the base all over with a fork and bake in the oven for 10 minutes.
-
8
While the pastry is baking make the filling.
-
9
Finely chop the onions, drain the 'kantarell' mushrooms and chop into small pieces.
-
10
In a large frying pan heat 1 tbsp of butter, add the onions and fry until soft then add the chopped mushrooms and 1 crushed garlic clove continue to fry for a couple of minutes, season with salt and pepper to taste.
-
11
Chop 2 tbsp of fresh thyme.
-
12
In a large bowl add 3 eggs and whisk well.
-
13
To the eggs add 200ml of creme fraiche and 2 tsp of thyme, mix together, then stir in the mushrooms and onions.
-
14
Season to taste.
-
15
Add the filling mix to the baked pastry, scatter 75g of grated cheese over the top and bake in the oven for 25 minutes.
-
16
While the tart is in the oven make the salad.
-
17
Cut the cherry tomatoes in half and mix them together with salad leaves.
-
18
To make the dressing mix 2 tbsp of olive oil with 1 tbsp of lemon juice and 1 tsp of Dijon mustard.
-
19
Season to taste.
-
20
Add the dressing to the salad when ready to serve.
-
21
Remove the tart from the oven and serve with the salad.
