|350 g||chanterelle mushrooms|
|150 g||shredded Gruyère cheese|
|1 sheet||puff pastry|
|100 g||crème fraîche|
Preheat oven to 200°C/390°F. Clean chanterelles. Peel the onion and cut into rings. Pluck fresh thyme leaves from sprigs and set aside. Zest lemon.
Line a pie dish with the puff pastry and prick all over with a fork. Beat the egg yolk and coat the puff pastry with it. Bake at 200°C/390°F for approx. 10 min.
In the meantime, add butter to a frying pan over medium-high heat. Add chanterelle mushrooms and fry vigorously for approx. 8 min. Add onion, season with salt and pepper, and sauté until onion is tender, then remove from heat.
Combine shredded Gruyère, crème fraîche, lemon zest, and whole eggs in a bowl. Season with salt and pepper and add thyme leaves. Spread the baked puff pastry with the Gruyère mixture, add chanterelles on top, and bake at 200°C/390°F for approx. 10 min., or until golden brown and cooked through. Enjoy!