Savory Pie with Porcini and Sweet Cheese

Method

1. Slice the porcini mushroom into thin slices.
2. Peel the celery root and cut into small cubes.
3. Cut the sweet cheese into chunks.
4. In a pan, heat olive oil and a knob of butter. Add a garlic clove (in its skin).
5. Add the celery root with a pinch of salt and sauté.
6. Add the porcini slices, season with salt and pepper, and cook until browned.
7. In a separate pan, sauté the spinach with a little oil, a knob of butter, and the garlic clove. Season with salt.
8. Let all cooked fillings cool down.
9. In a bowl, beat 4 eggs with salt, pepper, grated Parmesan cheese, cream, and grated nutmeg.
10. Butter a tart pan. Roll out the brisée pastry and line the pan. Trim the edges and refrigerate to firm up.
11. Fill the tart with layers: first some mushrooms, then spinach, celery root, cheese. Repeat with another layer of mushrooms and cheese.
12. Pour the egg mixture over the fillings.
13. Top with remaining sweet cheese chunks, a grind of pepper, and a drizzle of olive oil.
14. Bake at 180°C (350°F) until the pastry is golden, the cheese is gratinated, and the egg mixture is fully set (the tart should feel firm).
15. Allow to cool to room temperature before serving.