Time: 50 mins.
Servings: 4
Reheating: Refridgerate, Reheat in microwave.
Ingredients
- Vegetable oil
- 4 leeks
- 250 chestnut mushrooms
- 3 eggs
- 300ml milk
- 190g gruyere cheese optional
- either
- premade short-crust pastry or
- plain flour & butter
Notes
- max calorific.
Method
- Preheat oven 200*C.
- Roll out pastry and drop over tin, chill in freezer 20 mins.
- Add oil to frying pan, chop and fry leeks for 10 mins.
- Increase heat & add mushrooms for 5 mins.
- Lightly prick base of tart with a fork.
- Line with foil and add baking beans (ceramic beads).
- Bake 25-30 minutes.
- Beat eggs.
- Add milk gradually.
- Stir in leeks, mushrooms
- add 1/2 of the cheese optional.
- Season.
- Tip into pastry case.
- Add rest of cheese optional.
- Cook for 20-25 mins until golden brown.