Mushroom and Onion Tart

For the mushroom and onion tart, quickly knead butter, flour, salt, vinegar and cold water into a smooth shortcrust pastry.

Heat the butter, dice the bacon, add and sauté until translucent. Cut the onion into rings and sauté in the fat.

Cut the mushrooms into slices and sauté them. Roll out the dough and spread it on a quiche or tart springform pan, making a rim.

Pour the slightly cooled vegetable mixture onto the dough. Mix crème fraîche, eggs, milk, salt, pepper and parsley, pour over the vegetables.

Bake in the preheated oven (E: 225 degrees /gas: level 4) for 30-40 minutes.

Preparation Tip:

The mushroom and onion tart is best if you use a bacon with a subtle smoky note.

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