Cook the pastry base blind in an oven until just starting to colour.
Gently fry the finely chopped shallot and mushroom until brown. Place in the bottom of the pastry. Then cover with the white sauce. There needs to be enough sauce to cover all of the vegetables. Then cover the whole top of the flan with parmazan cheese.
Put in a medium oven until the pastry is well browned.
Put in the fridge after cooling before you cut as the slices keep their shape better this way.
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