Wild Mushroom & Fontina Tart
Over a year ago
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Ingredients
- 225g/8oz ready made shortcrust pastry
- 350g/12oz mixed wild mushrooms, slice if large
- 150g/5oz fontina cheese, sliced
- 50g/2oz butter
- salt & ground black pepper
Accompaniment
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Description
Pastry baked blind and then topped with browned mushrooms mixed with Fontina cheese..yummy!
Method
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1
1. preheat oven 190c/gas 5. roll out the pastry & use to a line a 9in/23cm loose bottomed flan tin. chill the pastry for 30mins, then bake blind for 15mins. set aside.
2. heat the butter in a large frying pan until foaming. add the mushrooms & season with salt & pepper. cook over a medium heat for 4-5mins, moving the mushrooms about & turning them occasionally with a wooden spoon, until golden.
3. arrange the mushrooms in the cooked pastry case with the fontina. return the tart to the oven for 10mins, or until the cheese is golden & bubbling. serve hot with a salad
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