Rustic Pie with a Taste of Undergrowth

Preheat the oven to 180°C (th. 6).
Brown the smoked brisket in a pan until crispy. Add the shallots and thyme, then let brown.
Add the mushrooms cut into strips. Add salt and pepper and cook until the water evaporates.
Add the crème fraîche, mix well and remove from the heat.
Place a shortcrust pastry in a tart mold. Garnish with the mushroom preparation.
Cover with the second dough, seal the edges well and brush with egg yolk.
Bake for 40 minutes until the pie is golden brown and crispy.
Serve sprinkled with parsley, accompanied by homemade puree or fried vegetables.