Cèpes Tart

Prepare all ingredients:

Prepare the shortcrust pastry.

Preheat the oven to 250° C (th.8). Butter a tart mold,...

... it with the pastry,...

...prick the bottom using a fork, cover with aluminium foil weighed down by baking stones and prebake for 15 minutes.

Out of the oven, remove the stones and foil, remove the shell from the mold and leave to cool on a grid.

Meanwhile, carefully clean the cepes.

Thinly mince half of them and roughly slice the other half.

In a sauté pan, melt 50 g butter along with olive oil, quickly fry the mushrooms with a few drops of lemon juice, salt and pepper.

Work on high heat so that the mushrooms do release water.

Add the bechamel...

...to bind the mixture and remove from the heat.

Slowly brown the breadcrumb in 10 g butter.

Coat the bottom of the shell with breadcrumbs,...

...cover with mushrooms...

...sprinkle with grated parmesan, add the rest of melted butter...

...and bake in hot oven (250°C, th.8) to gratiné the surface.

Once the top is slightly browned, remove from the oven and serve immediately.