Autumn Tart

Make a well of flour on the work surface and incorporate 150 g of soft butter cut into pieces, a pinch of salt and half a glass of lukewarm water

Knead the ingredients thoroughly, working firmly; then form a ball of dough and let it rest covered with a damp cloth for 20 minutes

Meanwhile wash and dry the champignon mushrooms, then slice them thinly

Melt 50 g of butter in a pan and sauté the mushrooms with a very fine chop of rosemary, sage and basil

Season with salt and pepper

After 5-6 minutes remove from the heat and stir in the two egg yolks and the lemon juice, mixing carefully

Roll out the dough on a floured work surface and cut a disc large enough to line the bottom and sides of the chosen tart pan (preferably with a removable edge)

Butter and flour the pan, then place the dough in it, folding the edge inward all around to form a rim that you will pinch with your fingers

Pour the mushroom mixture into the pastry

With the leftover dough form strips and arrange them in a lattice over the mushrooms

Bake at 200°C for 40 minutes

Once baked, transfer the tart to a serving plate and serve immediately