20 min
Prep time
30 min
Cook time
6
Servings
Medium
Difficulty
50 min
Total time
Four
Cooking method
Ingredients
Instructions
-
1
Roll out the pastry and line a mold with it.
-
2
Bake the blind-baked pastry for 10 minutes in the pre-heated oven at 240°C.
-
3
Fry separately the lardons and sliced mushrooms in a pan with 1 knob of butter.
-
4
Beat the eggs and cream, add the parmesan and 2 pinches of nutmeg.
-
5
Season with salt and pepper.
-
6
Arrange the cauliflower florets on the tart, distribute the lardons and mushrooms, and pour over the sauce.
-
7
Sprinkle with the remaining parmesan.
-
8
Bake for 20 minutes at 240°C.
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