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Recipe Ingredients
1 sheet of ready rolled shortcrust pastry
2 tablespoons of olive oil for frying
1 onion, finely chopped
1 garlic clove, finely minced
125g mushrooms, thinly sliced
1 -2 tablespoons of white wine
130ml cream
2 small eggs
Salt and freshly ground black pepper
140g blue stilton, crumbled
Recipe Method
Pre-heat your oven to 200 C.
Roll out the pastry about to about 5mm thick and line 4 tart let tins (about 10cm)
Chill the pastry in the fridge for about half an hour.
Then cover each one with greaseproof paper and weigh them down well with some baking beans. Cook for 15 min.
Meanwhile, in a little olive oil, fry the onion until it's soft. Add the garlic, mushrooms and wine; turn up the heat. Fry for a few more minutes until they're looking golden, then leave the mixture to cool a little.
Lightly whisk the cream with the eggs and season with salt and freshly ground pepper. Stir in the crumbled Stilton and the mushroom mixture.
Pour into the pastry cases, leave a little space so they don't overflow while they cook and put them in the oven for 15-20 min until they're golden on top and solid.
Serve warm.
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