Take 'baking blind' (filling apastry lined tart tin with dried beans or similar to weigh it down and then pre-cooking it to prevent a soggy base), something I have never, ever bothered with, hence my briefand unsuccessful history of soggy bottomed, good for nothing tarts
Line the tart tin with the filo, brushing between eachlayerwitha little olive oil, and folding in the overlap to form a 'crust' around the edge of the tin
A simple puff tart topped with pesto, brie, potatoesand mushroom. I cut the pastry into four and scored eachrectanglearound the edge to give it a border, then I spread pesto across the baseand topped it with slices of brie, babypotatoesand mushrooms
TweetPrint & PDFLike this. Brush lightly with the oil then repeat the process until the filohas been used up, overlappingeach sheet so every side of the panhas some filohanging over, brush withafinalcoating of butter
The ActiFry is abeast of amachine, this is not one for slipping discreetly into the kitchen without Mr TT noticing yet another kitchen addition, but it well and truly earns it’s space
Mushrooms witha subtle flavour like oyster mushrooms, would be lost among the stronger smoked baconandleekflavoursandthat would be an expensive waste of some good mushrooms
When I came up with this dish for dinner the other night I didn’t imaginewhatahard time I would havenaming it as it’s not exactlya short andsnappy title but I settled with Chicken, Mushroom & Leeks in aCream & White Wine Saucebecausethat’sexactlywhat it is
I've made so many quiches, tartsand pies, far too many to count and this love affairwith the tart, as previously shared on the blog, stemmed from a quiche being one of the first dishes I madeasa child
At this time of the year, in the UK as we approach Spring, they will start to go out of season soon. So, alongwith my Anglesey Eggs last night, I wanted to produde a few recipes which would celebrate this wonderful, underratedvegetable which somehow manages to cheer up the winter months
I receive aorganic veggie box every week andhad not got round to using the leeks from the last box, andwas now invadedwith more leeks, so made this yummy little dish
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