Categorized | Veg Dishes

Leek, stilton and mushroom tart

Posted on 26 July 2010 by Head Chef

Make pastry – basic shortcrust (flour, butter, water)

Preparing pastry

Preparing pastry

Blind bake – first of all with foil/baking beans for 10 mins

blind bake

blind bake

Remove foil and beans and bake for 5 mins 220 degrees

place in oven

place in oven

At the same time, cook leek, mushroom and thyme until softened but not browned

soften veg

soften veg

Chop cheese into cubes, add x2 handfuls of breadcrumbs and a pinch of either cayenne pepper or paprika

add bread crums and cheese

add bread crums and cheese

Add the leek and mushroom mix to the pastry, spread so covers the whole case

Top with the cheese mix

Bake in the oven for approx 20 mins, until cheese and breadcrumbs are golden and brown

Finished product

Finished product

EAT!

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Head Chef says:

Thanks Cuthbert – I wanted to use chestnut mushrooms and porcini, but had to improvise as I couldn’t get hold of any porcini! Glad you enjoyed this one too.

Cuthbert says:

I tried this and used a mixture of mushrooms – portobello, shitake, and chestnut…added a real twist and tasty too.