Stonegate Estate | Organic eggs | Mushroom, bacon and thyme tart

Ingredients

• 300g organic plain flour
• 150g organic butter
• A pinch of salt
• 150ml iced water
• 200ml boiling water
• 30g dried porcini mushrooms
• 1 tablespoon olive oil
• 150g bacon or pancetta, cut into lardons
• 200g firm chestnut mushrooms, sliced
• 1 medium onion, sliced
• Sea salt
• Freshly ground black pepper
• 6 – 8 sprigs of thyme
• 2 tablespoons flat leaf parsley, chopped
• 4 Stonegate Estate Organic eggs (2 whole, 2 yolks)
• 375ml double cream