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a mushroom and gruyère tart

27/9/2013

8 Comments

 
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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:
  • taleggio and onion tart
  • gruyère and chorizo tart with a poached egg
  • asparagus and parmesan tart
  • pancetta and mushroom tart
  • goat's cheese tart
* Unwrap the pastry block and divide in half lengthways. Cut each half into three equal-sized pieces. Wrap each piece in cling-film and freeze.

And here's a recipe for a mushroom tart I made last night:

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strawberry and mascarpone tarts

8/9/2013

12 Comments

 
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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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  • blog
  • about
  • how
  • recipes
    • recipes
    • skint 'takeaways'
    • mid-week meals for the time-poor
    • cheese boards
    • coffee
  • spending
  • links
  • contact
  • spotify playlists