Mushroom Tart with Floc de Gascogne

Preparation:

Preheat the oven to 190°C.

Clean and chop the mushrooms into pieces, and dice the onion. Place them in a pan along with the lardons. Sauté everything in the pan for about 10 minutes.

Pour the 20 cl of Floc de Gascogne into the pan and cook for an additional 5 to 10 minutes to allow it to reduce. Turn off the heat and incorporate the crème fraîche, mixing well.

In an ovenproof dish, lay out the pastry either completely (in which case you will cover it with the second pastry) or in such a way that you can fold it over the filling (a lighter option with less pastry). Pour the mixture onto the pastry and cover with the other pastry or fold it over.

Bake for approximately 25-30 minutes until the pastry is golden. Serve piping hot.