Recipe: Mushroom Tart

1/ Cook the cleaned and thinly sliced chanterelles in olive oil for approximately five minutes. Set aside.
2/ Sauté the smoked bacon lardons then add the parsley and finely chopped garlic.
3/ Mix everything together with the crème fraîche, salt and pepper.
4/ Blind bake the tart crust for approximately 10 minutes at temperature 5 (keep watch).
5/ Spread the mixture over the crust, sprinkle the grated Gruyère and add a small pinch of Herbes de Provence.
6/ Bake at temperature 7 (210°) for approximately 15 min.
Bon appétit!