Ingredients – for the dough:

- 300g flour
- 150g butter
- 2 yolks
- 100ml water
- salt to season

Other ingredients:

- 1 medium onion
- 1 tbsp. butter
- 250g bay boletes, frozen or fresh
- 250g chanterelles, frozen or fresh
- 6 medium champignons
- 100ml sweet cream
- 1 tsp flour
- Tarsmak champignon sauce
- Salt and black pepper to season

Preparation:
Sift the flour, add the butter cut into pieces and chop up with a knife. Add the yolks, water, a pinch of salt to season and make the dough. Roll it out and place on a tart baking tray. Bake in the oven for approximately 10 minutes at 200C . Peel the onion, cut in half-slices and brown in butter. Clean the bay boletes and the chanterelles, bring to a boil in salted water and strain. Clean the champignons and cut them into the onion, add other mushrooms and fry briefly. Then add flour and stir in the sweet cream, salt and black pepper to taste. Bring the whole to a boil and transfer to the broiled tart. Bake in the oven at 180C until golden in colour. Serve with the Tarsmak champignon sauce.

Enjoy your meal!