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Tart Base

1. Use hand-rub until it becomes a dough.
2. Keep in chiller for 30 minutes.
3. Roll out dough to 5mm thickness, and line in a 7″ tart pan with the rolled-out dough.
4. Trim the edges, chill for another 30 minutes.
5. Bake at 200°C for 30 minutes, and apply egg wash.

Mushroom Quiche – Sauce

1. Mix all ingredients well, keep in chiller.

Mushroom Quiche – Filling

1. Sauté the mushroom with butter.
2. Until the mushroom is soft, and add in the salt, pepper-thin.
3. Cook until it turns brown.

Assemble

1. First layer 50g Mozzarella cheese.
2. Second layer: all the cooked mushrooms.
3. Third layer: another 50g Mozzarella cheese.
4. Put the mixture from central until 80% full.
5. Sprinkle the tomato and remaining Mozzarella cheese.
6. Bake at 180°C for 35 minutes, then last 220°C for 5 minutes until the color turns brown.
7. Wash the surface with olive oil and decorate with thyme.
8. Ready to serve.