Prepare the puff pastry and let stand at least 20 minutes. When done, line a buttered tart pan with the pastry and prick with a fork. Pre-bake the pastry in the oven at medium heat to dry and brown the dough. The tart crust should be ready when the edges start loosening from the mold.
and sauté them in butter with the minced shallot. Remove the mushrooms but leave the liquid and use the same pan to make a Bechamel sauce by adding the flour and milk. Mix well then add the mushrooms back into the pan. Add the grated cheese, salt, pepper and a pinch of nutmeg. Cook for a few minutes then remove from heat and add the crème fraiche. Fill the tart pan with the mixture.
Brown in the oven for a few minutes before serving
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Final Thoughts
To pre-bake the dough (also known as blind baking): some sort of weight must be put on the dough to prevent it from cooking or shrinking! Apricot kernels (preserved throughout the year in a tin box for this purpose!) or beans work well, or why not use spoons? Be careful not to burn yourself while removing them!!!
