100 g Malax Loaf crumbs
100 g wheat flour
100 g butter
150 g chanterelles
150 g funnel chanterelles
200 g crème fraîche, seasoned with onion
2 garlic cloves
50 g chopped parsley
1 red onion
Grind the Malax Loaf into crumbs in a blender.
Soften the butter and mix in the wheat flour and Malax Loaf crumbs.
Wrap the dough in cling film and chill in the fridge for two hours.
Roll the dough between two sheets of baking parchment and place it in a 30 cm flan dish.
Bake in the oven until crisp.
Cut the red onion and garlic cloves into thin slices and brown with the mushrooms.
Add the parsley and season with salt and pepper.
Add the seasoned crème fraîche.
Allow to cool for a while and add the eggs.
Spoon the filling over the base and bake in the oven until firm.
Allow to cool and serve.