Autumn Tart

Preparation:

Preparation: Make a well of the flour on the work surface and add 150 g of soft butter cut into pieces, a pinch of salt and half a glass of warm water. Mix the ingredients carefully, working with determination, then make a ball of dough, which you will leave to rest, covered with a damp cloth, for 20 minutes. In the meantime, wash and dry the mushrooms, then cut them into thin slices. Melt 50 g of butter in a pan and brown the mushrooms with finely chopped rosemary, sage and basil. Season with salt and pepper. After 5-6 minutes, remove from the heat and add the two egg yolks and the lemon juice, stirring carefully. Roll out the dough on a floured work surface and cut out a disc large enough to line the bottom and sides of the chosen cake tin (preferably with a detachable edge). Grease and flour the latter, then place the dough on it, turning the edge inside out to form a string, which you will pinch with your fingers. Pour the mushroom mixture onto the pasta. Form strips with the leftover pasta and arrange them in a grid on the mushrooms. Bake at 200 degrees for 40 minutes. When cooked, transfer the tart to the serving plate and serve immediately.