a mushroom and gruyère tart
Oh, the wonderful world of ready-made puff pastry. Buy a 500g block, cut it into six pieces*, and freeze them. They take no time at all to defrost and are perfect as the basis for a simple mid-week dinner. Roll a piece out to your desired thickness and make the shape you require - a rectangle, square or round. Add your chosen toppings, bung in the oven for 20 minutes or so and serve with a crisp, green salad and maybe some sautéed potatoes or a hunk of good bread. There's already a few ideas in the recipe section:
And here's a recipe for a mushroom tart I made last night:
You know what the filling for these tiny, pop-in-your-mouth delights - a simple mixture of mascarpone, condensed milk and vanilla - tasted like to me? The Mr Whippy ice creams of my childhood summers. But without all the thickeners, stabilisers, emulsifiers, and E numbers.
You can buy ready-made sweet shortcrust pastry (Jus-Roll for example), but I've never seen it in any of my local supermarkets.
You'll need a non-stick mini-muffin tray like this one.
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