Heart-Shaped Mushroom Pie
Preheat the oven to 180°C (approximately 350°F).
Thaw the tart dough.
For the béchamel sauce: Melt the butter in a saucepan, stir in the flour and cook until light golden brown and nutty. Gradually stir in the milk and cream and simmer for 10 minutes. Season with nutmeg, salt and pepper. Remove from the heat and strain into a bowl.
Wipe the mushrooms with a damp cloth and chop.
Cut the ham into small cubes.
Arrange the tart dough on a floured work surface and roll out slightly thinner. Cut out 2 large heart shapes and place on a greased baking sheet or in a greased heart-shaped baking pan.
Stir the egg yolks into the béchamel sauce. Add the diced ham, mushrooms and cheese. Spread over the tart dough heart, cover with the remaining heart, press the edges together to seal and bake for 35-45 minutes.