Mushroom tart with dough braids: savoury, autumnal and also vegan

Knead 250 g flour, 120 g butter, 5 to 6 tbsp cold water and 1/2 tsp salt for about 5 minutes with the dough hook on medium speed.

Shape the dough into a ball, flatten it slightly, wrap it in cling film and chill for at least 30 minutes.

Dice 2 to 3 shallots finely.

Slice 2 garlic cloves and 400 g mushrooms. We used a mix of button mushrooms, shaggy ink caps and chanterelles.

Chop about 5 stalks of parsley and 20 stalks of chives finely.

Heat 1 tbsp rapeseed oil and sweat the shallots and garlic for 2 to 3 minutes.

Add the mushrooms and let them simmer until they release their water and shrink.

Stir in the herbs, then 1 tbsp flour, so the filling doesn't become too runny.

Add 180 g crème fraîche and season with 1 tsp paprika, salt and plenty of pepper. Taste, then set aside.

Roll the dough out between two sheets of baking paper using a 3 mm rolling pin and chill it in the freezer for 10 minutes. Preheat the oven to 200 °C fan.

Spray the square tin with non-stick spray, place the dough inside, press it against the edge and trim off the excess.

Prick the base with a dough docker or a fork.

Place baking paper on the dough, fill it with baking beans and bake for 20 minutes. Then reduce the oven to 180 °C.

Roll out the remaining dough and chill it briefly. Remove the paper and beads and spread the mushroom filling evenly with the small angled spatula.

Use the dough divider to cut strips of 2 cm and 1 cm. Braid three narrow strips at a time into plaits and arrange everything on the tart as you like.

Cut leaves and flowers from the scraps and arrange them on the tart. Bake for 25 to 30 minutes at 180 °C, then place under the grill for 3 to 5 minutes for more colour.