Line the springform pan with baking paper and tinker in puff pastry (I used TK). Pierce all over with a fork and set aside. Preheat the oven to 220 degrees (U-O heat).
Finely chop plenty of half of the champis. Shallots too. Fry both in a pan in a little butter and olive oil. Add the cream and simmer for 10 minutes. In the meantime, pluck the parsley from the stem, wash, dry and chop. Cut the remaining champis into slices.
When the vegetables are ready in the pan, stir in 3/4 of the chopped parsley, season with salt and pepper. According to Lea you should cool it down now - I didn`t do it because we would have starved to death by then. So I put the mixture directly on the puff pastry and decorated the champagne slices nicely on top (actually you should use better mushrooms as a topping - i.e. chanterelles or similar - but I didn`t have it). Now drizzle 2 tablespoons of oil and a little salt onto the tart and put in the oven for 20 minutes. Just before the end, sprinkle the rest of the parsley on top. Serve hot - was a lovely quick meal.
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