Mushroom & Blue Cheese Tart
{A delicious tart or several little tartlets for entertaining. }
Ingredients:
750g shortcrust pastry
600g mixed wild mushrooms, sliced
8 tbsp olive oil or 60g unsalted butter
2 garlic cloves
400g Strathdon blue cheese, crumbled
2 eggs
280ml (½ pint) double cream
2 tbsp chopped flat leaf parsley
Salt and pepper
Recipe:
Line eight tartlet tins with the pastry.
Place Clingfilm on top of the pastry and fill it with dried beans or peas. Bake for 10-15 minutes at 180-200 degrees until golden brown, then lift the Clingfilm and beans off and allow the tart to dry out.
In the meantime, sauté the mushrooms with olive oil or butter, chopped garlic and seasoning.
Drain the mushrooms on kitchen paper and transfer to a bowl.
Mix the cheese and parsley with the mushrooms and spoon into the tartlets.
Whisk together the eggs, cream and seasoning to form a custard and pour on top of the cheese mixture, leaving ¼ tin at the top to allow for rising in the oven.
Bake tartlets in the oven for a further 10-15 minutes. Garnish with mixed salad.
Source: www.thisisnottingham.co.uk
