Put flour in a bowl. Crumble yeast into an indentation. Add a little lukewarm milk, stir with a little flour to a damp. Cover and let rise in a warm place for 10 minutes.
Add remaining milk, salt and light butter. Knead the dough, beat until it is dry. Cover and let rise for half an hour.
Rinse the mushrooms, drain and cut into slices. Finely chop onion, sauté in butter until translucent. Add mushrooms, season with salt and pepper and saute until all liquid has evaporated. Cool down.
Knead yeast dough again, roll out dough, shape into greased tart springform pan (26 cm ø) and pull up at the edge. Spread mushrooms evenly on top. Mix whipped cream with eggs and chopped chives, season with salt and pepper and pour over mushrooms. Bake in heated oven at 200 degrees for 25 min. Serve immediately.
Our tip: Fresh chives are much more aromatic than dried ones!
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