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Aubergine, Mushroom & Coriander Tart <<back>>
8 Portions
Ingredients:
For the Pastry Case :
8oz Flour, Pinch of Salt, 4oz Butter, 4 Tablespoons Cold Water
For the Filling:-
200g Shallots, chopped
2 cloves Cloves Garlic, crushed
50ml Olive Oil
1kg Aubergines
400g Mushrooms
50g Coriander
5 Egg Yolks
4 Eggs
1/2 Ltr Cream
Method:
To Make Pastry Case:
1 Sift the Flour & Salt.
2 Rub Flour and Butter together until the mixture resembles fine breadcrumbs.
3 Add enough water to make a stiff dough. Form the Mixture into a ball.
4 Put the Pastry on a lightly floured board. Roll it out to size of tin.
5 Line a greased tart tin with pastry.
6 Bake blind in a preheated oven at 200C, 400F, Gas 6 for 10 Minutes, removing the baking beans and greaseproof paper after 7 Minutes.
To Make Filling:
7 Saute Shallots and Garlic in olive oil.
8 Add Mushrooms and cook.
9 Halve aubergines lengthways and slice. Roast in olive oil for 25 minutes. Mix aubergines through mushroom mix and chop in coriander.
10 Place in Tart Base.
11 Beat Eggs & Egg Yolks together lightly, then add Cream.
12 Add beaten Eggs & Cream mixture to Tart Base.
13 Bake in a preheated oven at 200C, 400F, Gas 6 for 30 minutes.
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