CREME FRAICHE, MUSHROOM and BABY LEEK TART

90 grams butter melted

1 Baguette (French Loaf) cut into thick slices (about 2cm)

30 ml oilive oil

350 grams mushrooms

200 grams sliced baby leeks

...
1 teaspoon soya sauce

15 ml fresh thyme

300 ml creme fraiche

4 eggs

Parmesan shavings



Brush bread slices with butter and line the sides of a 23 cm tin. Under the grill toast sufficient butter-brushed slices to fit the base of the tin and line same. Sprinkle with grated parmesan cheese.

Fry mushromms and leeks in oil until soft. Stir in thyme and soya sauce. Whisk eggs and creme fraiche. Place vegetables in bread lined tin. Pour over egg and cream mixture. Sprinkle with shaved Parmesan and bake at 200 deg C for 30 - 40 minutes.