Mushroom Tarte - Croustade Aux Champignons

1. 1

   Remove the pastry from the refrigerator 15 minutes before rolling out. Preheat the oven to 400u00b0F (200u00b0C). Lightly butter the tarte form and sprinkle with flour. Put a cookie sheet in the oven.

2. 2

   Roll out the pastry and line the form, trimming of the edges with a sharp knife. Prick the bottom with a fork and fill with dried beans or blind - baking pebbles. Place on the cookie sheet and bake for 15 minutes, remove the beans, lower the heat to 375F (190C) and bake for a further 20 minutes, cover lightly with foil if the pastry shows sign of getting too dark.

3. 3

   Cool for a few minutes, remove the ring and place the pastry on a wire rack.

4. 4

   Meanwhile, wipe the mushrooms with a damp cloth and trim the stems. Melt 4oz of butter in a wide-based pan over low heat, add the lemon juice and mushrooms, salt lightly, cover and leave to render their juice.

5. 5

   In another pan melt remaining butter, whisk in the flour, take the pan from the heat and add the stock, whisk together.

6. 6

   Drain the mushrooms when tender, add the juice to the stock mixture, whisk until incorporated and return the pan to the heat.

7. 7

   Simmer for @ 10 minutes, stirring frequently, season with salt and pepper.

8. 8

   Beat the egg yolks into the cream in a small bowl. Remove the pan from the heat, ad a tablespoon of the sauce to the cream, stir well and then return the whole thing into the pan.

9. 9

   Heat gently without boiling until very thick. Mix in the mushrooms and allow to cool a little, poor into the pastry shell and serve warm with a salad on the side.

* Per serving · 4 servings · Values may vary.