Instructions

1. Cut the butter into cubes and let it sit at room temperature for 10-15 minutes to soften.
   
2. In a large bowl, sift the flour and add salt. Mix well.
   
3. Add the softened butter to the bowl and rub it into the flour with your hands until you get a sandy texture.
   
4. Add the water and knead until a smooth dough forms. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
   
5. Meanwhile, clean and slice the mushrooms.
   
6. In a pan, heat a bit of oil and sauté the peeled garlic clove. Add the mushrooms and cook over medium heat until golden brown, about 10-15 minutes. Remove garlic once done.
   
7. Meanwhile, wash and halve the cherry tomatoes. If the tomatoes are large, you can cut them into more pieces.
   
8. In a bowl, whisk the eggs. Add the cream, grated cheese, salt, pepper, and finely chopped chives. Mix until combined.
   
9. Preheat the oven to 200°C/400°F (or 180°C/350°F for a convection oven).
   
10. Line the bottom of a baking dish with parchment paper.
    
11. Remove the dough from the refrigerator and roll it out into a circle about 5 cm (2 inches) larger than the baking dish. Transfer the dough to the dish and prick it all over with a fork.
    
12. Layer the mushrooms on the dough, reserving a few for garnish. Add the tomatoes over the mushrooms. Pour the egg and cream mixture over the filling, spreading it evenly, and arrange the remaining mushrooms on top.
    
13. Carefully fold the edges of the dough inward to form a border, keeping the filling contained.
    
14. Bake the pie in the preheated oven for 50-60 minutes (40-50 minutes in a convection oven) until the crust is golden and the filling is set. Allow to cool for 10 minutes before serving.