Preheat the oven to 180°C (350°F).

In a mixing bowl, combine the flour and salt for the tart crust.

Add the cold diced butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs.

Gradually add ice-cold water, one tablespoon at a time, and mix until the dough comes together.

Shape the dough into a disc, wrap it in cling film, and refrigerate for 30 minutes.

Meanwhile, in a large skillet, heat the olive oil over medium heat.

Add the diced onion and minced garlic, sautéing until translucent and fragrant.

Add the chantarelle mushrooms and cook until they release their moisture and become golden brown.

Remove from heat and set aside.

Roll out the chilled dough on a lightly floured surface to fit a tart pan. Press the dough into the pan, trimming any excess.

Prick the base with a fork and blind-bake the crust for 10 minutes.

In a separate bowl, whisk together the crème fraîche (or sour cream) and eggs.

Season with salt and pepper, then stir in the grated Parmesan cheese.

Spread the cooked chantarelle mushrooms evenly over the partially baked tart crust.

Pour the crème fraîche mixture on top.

Bake the tart in the preheated oven for 20-25 minutes or until the filling is set and golden brown.

Remove the tart from the oven and let it cool slightly.

Garnish with fresh thyme leaves and rosemary sprigs.

Serve warm or at room temperature, allowing the rich flavours of the foraged chantarelle mushrooms to take centre stage.