Champignons tart

 

Clean the champignons, wash them and cut them into chunks. Put a little dried mushrooms in warm water to make them come out then cut them into pieces roughly. In a pan with olive oil, sauté half an onion and garlic. Remove the garlic and add the dried mushrooms, and after a minute the champignons; brown, then add a little of the dried mushroom liquid. Add salt and pepper, lower the heat. Add a teaspoon of granulated broth and two tablespoons of flour: mix and blend with white wine. When the mushrooms are cooked, add 200 cl of fresh cooking cream and cook over low heat until you get a certain creaminess. Allow to cool.
Put the pasta brisée in a pan, make small holes. Pour the filling and decorate. Brush the dough with beaten egg and bake at 180 degrees for 20/25 minutes. Serve cold

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