Chrupiąca tarta z kurkami, kozim serem i tymiankiem

Sposób przygotowania

1. Line a 24cm tart pan with dough and blind bake at 190°C for 10 minutes.
2. Sauté chanterelles in butter until water evaporates and edges brown.
3. Whisk eggs with cream, salt, pepper, and fresh thyme.
4. Scatter mushrooms on crust, crumble goat cheese over, and pour egg mix.
5. Bake at 180°C for 25-30 minutes until golden and set.