Method:

Place the flour, salt and Parmesan in a large mixing bowl, then add the egg, olive oil and 60ml (4 tablespoons) of warm water. Mix until contents form a dough. Knead lightly on a floured surface until well combined, then form into a smooth ball. Wrap the dough in cling film and chill for 30 minutes.

Place the dried porcini mushrooms into a small bowl, cover with warm water and leave to soak for 20 minutes. Drain and pat dry on kitchen paper.

Meanwhile heat the oven to 200Cº/400ºF or Gas Mark 6.

Divide the pastry dough into six equal sized portions and roll each into a thin circle. Line six 10cm (4 inch) individual flan tins with the pastry dough. Prick the base with a fork and line with foil: blind bake for 10 min or until the dough starts to colour around the edges. Then, remove the foil and bake another 5 minutes.

While the pastry crust is baking prepare the filling.
Heat the olive oil in a large frying pan, add the onions and cook for 5-6 minutes over a medium heat until softened. Chop the porcini mushrooms and sitr into the onion mixture, add the garlic and cook together for 1 minute. Add the remaining mushrooms (slicing any large ones beforehand) and cook for an additional 2 minutes. Spoon into the pastry cases.

Beat the eggs and cream together with a little seasoning and pour over the mushroom mixture. Sprinkle with the cheese and bake for about 20 minutes until the filling is set. Serve warm.