Mushrooms and Taleggio cheese are a great combination and make a really flavoursome vegetarian option. The mushrooms should be pre cooked to reduce excess moisture in the filling. The tart is a thinner version of a quiche and is made in loose bottomed rectangular flan/tart tin.
Pour the egg mixture over the mushroom filling and bake in a very hot oven(200 deg C) until pastry is puffed and golden brown and the filling set.
You will need
2 sheets puff pastry
500g mushrooms, slices
A little oil to fry mushrooms
4 spring onions, thinly sliced
1 tablespoon chopped fresh thyme
2 tablespoons chopped parsley
Taleggio cheese or use tasty, Meredith Goat Cheese or combination of cheeses.
4 eggs
1 cup of milk
1 cup cream
Freshly ground black pepper
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