10 min
Prep time
35 min
Cook time
6
Servings
Medium
Difficulty
45 min
Total time
Ingredients
Instructions
-
1
Roll out the pastry into a tart dish.
-
2
Bake the blind-baked pastry for 10 minutes in the preheated oven at 240°C.
-
3
Sauté the diced lardons and sliced mushrooms separately in a pan with 1 cube of butter.
-
4
Beat the eggs and cream, add the parmesan and 2 pinches of nutmeg, salt, and pepper.
-
5
Arrange the bunches of cauliflower on the tart, distribute the lardons and mushrooms, pour over the sauce.
-
6
Sprinkle with the remaining parmesan.
-
7
Bake for 20 minutes at 240°C.
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