Pre-heat the oven to 200°C (gas mark 6).
Clean and finely chop the cèpes (including
the stalks).
Heat the olive oil in a sauté pan and sauté
the mushrooms over a high flame for a few
minutes. Drain and keep warm.
Brown the 150g of bacon for approximately 3
minutes over a low heat. Roll out the pastry
and place in a tart dish. Prick with a fork.
Chop the chives. Beat the eggs and add the
cream and chives.
Layer the pastry with the bacon and
mushrooms.
Tip the egg mix over the bacon and mushrooms
and put in the oven immediately. Cook for 30
minutes.
Serve hot.
