Instructions: Pastry:
Sift flour and salt into a bowl, rub in butter, add egg yolk and lemon juice and mix to a firm dough. Cover and refrigerate 20 minutes. Roll dough out large enough to line a 25cm flan tin, trim the edges. Cover pastry with greaseproof paper and fill with dried beans or rice to hold in shape while cooking. Bake in a moderate oven for 7 minutes, remove paper and beans and bake a further 5 minutes. Set aside until required.

Dice onion. Slice mushrooms.

Melt butter in a pan and cook onion and mushrooms gently for 10 minutes until softened. Allow to cool.

Whisk flour, eggs, cream, milk and cheeses together. Add mushrooms, pour mixture into pastry case, sprinkle with paprika. Bake in a moderate oven 175C/340F for about 30 minutes or until custard is set and golden.

Serve on its own or as a vegetable with grilled or roast meats.

Use commercially prepared short pastry if desired.

(Available at supermarket)

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