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Rustic mushroom tart (whole-grain)


Melt the butter on a frying pan.

Add chopped rosemary and mushrooms. Season it with salt and pepper.

Fry for about 3 minutes, then add chopped parsley.

Then place it on the whole-grain dough, that you’ve already baked

Add walnut and garlic in shells.

Mix the sour cream with eggs, add a pinch of salt.

Pour the mix to mushrooms.

Bake in the oven preheated to 180 degrees (Celsius) for about 15 minutes.


  • Pie dough from whole-grain flour
  • 350 g of fresh mushrooms
  • 1 medium onion
  • 1 garlic head
  • 200 ml of sour cream
  • 2 eggs
  • 50 g of butter
  • 40 g of walnut
  • 2 branches of rosemary
  • Pinch of salt
  • Pinch of pepper
  • Bunch of parsley


Grimbergen Blonde


A smooth, blonde ale with ripe yellow fruit flavours, a spicy note of clove and a dense, cream-coloured foam.