June 11, 2017
Breakfast, Lunch, Snacks,
Dairy, Vegetables, Mushrooms, Add it in the lunch box, Entertaining, Game/Sports Day, Food Processor, Oven Bake, Vegetarian, Heavy Cream, Quiche more
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"From one of our national supermarket and their free monthly magazine. Please note 45 minute resting time not included in times."
To make shortcrust pastry, place flour and butter in a food processor and process until fine crumbs form and then add egg yolks and water and process until dough just comes together and then turn onto a lightly floured surface and gently knead until smooth.
Shape into a disc and wrap in plastic wrap and place in the fridge for 30 minutes to rest.
Preheat oven to 200C.
Roll out the pastry onto a lightly floured surface to a 3mm thick disc.
Line 6 8cm round tart tins, with removable bases, with pastry and using a sharp knife to trim excess and then place in the fridge for 15 minutes to rest.
Line pastry with baking paper and fill with pastry weights or rice and place on a baking tray and bake for 10 minutes.
Remove from oven and reduce oven to 160C.
Meanwhile, melt the butter in a frying pan over low heat and cook onion, stirring, for 5 minutes or until onion softens and then add the garlic and half the thyme and cook for 1 minutes or until aromatic.
Add combined mushroom and cook, stirring, for 5 minutes or until mushroom is tender and cool slightly.
Whisk egg and cream in a jug and season.
Divide mushroom mixture and goat's cheese among pastry cases and top with egg mixture and remaining thyme and bake for 20 minutes or until just set.
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