Tarte aux champingnones

You can tell I just can't get enough with pâte levée, so easy and versatile. I have more pâte levée ideas I want to play with. So watch this space!

Tarte aux champignons

- pâte levée
- 1 tbsp of olive oil
- 500 g white or mixed mushrooms, sliced
- 1 small onion, minced
- 2 cloves of garlic, minced
- 1/4 tsp thyme leaves
- 1 cup of creme fraiche
- 1 tsp of whole grain mustard
- 1 egg
- salt and pepper to taste

Prepare pâte levée as described here. Roll out the crust and line your chosen pie dish.

In the meantime, heat a skillet and a tablespoon of oil for a minute. Fry the mushrooms, onion and garlic until all water has evaporated. Stir in thyme leaves and season with salt and pepper.

In another bowl, mix together creme fraiche, mustard and egg. Pour the creme fraiche mixture onto the pie crust, followed by the mushroom mixture. Bake the tart at 180C for 30-35 minutes. Enjoy with green salad.