Mushroom Tart

'Make the Crust: Blend flour, butter, and salt in a food processor until a dough forms.'

Add water gradually to obtain a homogeneous dough

Roll out the dough on a lightly floured surface to fit a 28cm-diameter removable tart pan

Trim excess dough from edges and press into place

With any remaining dough, cover the sides of the pan

Poke the bottom with a fork to prevent air bubbles

Bake in a preheated oven at 200°C for 30 minutes, or until golden brown

'Prepare the Filling: Soak mushrooms in warm water for 15-30 minutes.'

Drain and chop mushrooms

In a pan, sauté onion in butter over medium heat until golden

Add mushrooms and cook for 2 minutes, stirring occasionally

Add wine and let it simmer at high heat

Add flour and stir well, then add heavy cream gradually

Cook for 10 minutes, stirring constantly

Remove from heat and let cool

Mix in heavy cream, salt, and adjust seasoning

Spread the filling over the baked tart crust and return to oven only to warm through

Unmold and serve warm

330 calories per serving