Recipe for Rustic Forest Tart

The Dough Pour the flour, sugar, salt, egg yolk, and diced butter into the bowl of your mixer. Attach the paddle. Run your mixer on speed 2. Add the water in three or four increments, waiting a few seconds between each addition. A ball of dough will form. Once ready, wrap it and refrigerate for at least half an hour.

Filling: Clean the mushrooms. Slice them. Then sauté them in a pan with olive oil and chopped shallots. Cook until the moisture evaporates, for about ten minutes.

Shaping the tart Preheat your oven to 200°. Take the dough out of the refrigerator. Roll out your dough directly on parchment paper or a silicone mat to a thickness of about 3-4 mm, shaping it into a round or oval. Transfer directly to a baking sheet. Prick the dough with a fork.

Cooking
Start by spreading the two tablespoons of mustard over the bottom of the tart, leaving a margin of 3/4 cm around the edges. Then add the thick cream, followed by the grated cheese. Distribute the sautéed mushroom filling evenly. Sprinkle with chopped parsley and chopped nuts. Fold the edges over the filling to form the tart. Brush the edges with egg white. Sprinkle the edges with sesame seeds. Bake for about 30 minutes.