Tarte aux Champignons

1 sheet puff pastry (frozen)

1 big onion

2 cloves of garlic

500g mushrooms

3-4 bacon rashers

1 bottle of white wine (Riesling or Gewuerztraminer if possible)

About 100ml of crème fraiche (or the closest you can get)

2 bay leaves

Parsley

Butter

Salt, pepper

Open the bottle of white wine and check if it's alright by having a glass.

Chop onion (finely), mushrooms and bacon. Crush, then chop garlic cloves.

Simmer onion, garlic, mushrooms and bacon in pan with butter and bay leaves until nice and brown.

While the mushroom mix is simmering, prepare the pastry: Put puff pastry into baking form with baking paper, then use fork to make a few holes in the pastry, preventing it from raising too much when pre-baking.

Preheat oven to 200C, then have a glass of white wine while you pre-bake the puff pastry in the oven. Check if it doesn't raise too much (poke more holes with a fork if required), it is ready when the pastry is "dry". Take out of oven and let cool on bench.

Season the mushroom mix with salt and pepper. Then, while drinking a glass of white wine, add some to the pan (about half a glass) and stir until most of the liquid has evaporated. Add crème fraiche and chopped parsley to the mushrooms at the last minute (do not boil the cream!).

Put the mushroom mix into the baking form, bake for about 15-20min while drinking a glass of white wine. Optional: you can add grated cheese (ideally Comté) for a "gratinée" version.

Serve with a glass of white wine.

X.