Summary

Ingredients

For the dough:

• 230 g spelled flour or wheat flour
• 100 g butter or mararine
• 0.5 teaspoon ½ salt
• pepper
• 2 egg (s), size M

For the filling:

• 2 small onions
• 2 cloves garlic)
• 40 g mushrooms (forest mushrooms), dried, or 0 fresh
• 1 cup crème fraîche
• 2 egg (s), size M
• 100 g smoked meat (cubes)
• Salt and pepper
• rosemary
• thyme

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Instructions

1. Soak the dried mushrooms in water for at least 30 minutes. Alternatively, use fresh mushrooms. Make a shortcrust pastry from the flour, butter, eggs, salt and pepper and chill for at least 30 minutes.
2. Preheat the oven to 200 ° C top / bottom heat.
3. Finely chop the onions. Leave out the smoked meat cubes, add the onions, squeeze in the garlic and sauté until translucent, add the squeezed mushrooms and allow the liquid to evaporate.
4. Flatten the dough in a tart pan or springform pan and pull up one edge. Pierce with a fork and prebake for about 10-15 minutes - that depends on the oven, it shouldn`t be too dark.
5. Meanwhile, whisk the crème fraîche with the eggs and season. Spread the mushroom mixture on the pre-baked base and pour the egg mixture over it, then bake for another 30 minutes.