1. strain flour into a suitable bowl. Add butter or light butter in small pieces, a little salt and a little tap water. Quickly knead everything together into a smooth dough. Cover the dough with plastic wrap and let it rest for 5-10 minutes. 2.
Then roll out the dough on a lightly floured surface, place it in a greased tart springform pan (approx. 260 mm dia.) and press a small rim up.
3. cut out the lamellae of the mushrooms and sauté the heads in a little tap water for 5 to 1000 cmin. Then drain in a sieve and cut into small pieces. Cut hard cheese and ham into 1 cm cubes.
Preheat oven to 170 degrees (convection oven). Mix eggs and cow’s milk, season with salt, pepper and stir in grated cheese. Mix eggs-cheese-ham, cow’s milk, mushroom and cheese cubes. Pour the mixture on the pastry base and spread it smoothly.
5. put the cake in the oven and bake for about 45 minutes. Afterwards cool slightly and only then cut into pieces.
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