Shortcrust Pastry
2 cups flour
1/2 tsp salt
125 g cubed ice cold butter
70 ml ice cold water
In a Food Processor** pulse the ingredients until they look like breadcrumbs. Add cold water and bring together to form a dough. Knead slightly and wrap in cling wrap and place in fridge for 30 minutes.
( **OR by hand rubbing the cubed butter between your fingers to resemble breadcrumbs) Remove from fridge and roll out dough on a lightly floured surface to fit a 25 cm tart pan with removable bottom or 6 mini tart tins with removable bottoms.
Grease tins and prick dough with a fork.
Place shells in deep freezer for 30 minutes then bake blind** on 200 C for 12 to 15 minutes. Remove from oven and cool.
DECREASE oven temperature to 180 C fill shells with filling to bake further for +- 30 minutes or until done.
Filling
1 cup diced bacon Or cooked shredded chicken or salami etc
7 white mushrooms chopped finely
3 spring onions chopped finely
1 medium leek chopped finely
1 tbsp butter
1 tsp minced garlic
1/4 tsp origanum
1/4 tsp thyme
Salt and Black Pepper to taste
Sprinkle of paprika spice
3 Large eggs
3/4 cup milk
1 cup fresh cream beat together eggs, milk and cream add a little salt and black pepper
1 cup grated cheddar cheese
Sauté bacon or whatever your filling is until crispy.
Remove from pan. Add butter and sauté onions, leeks and garlic until tender add mushrooms and sauté further until all liquid is evaporated.
Add spices except paprika. Set aside to cool before filling your cooled pastry shells.
Add filling then top with cheese then pour over the milk, cream and egg mixture.
Sprinkle with paprika and chopped parsley and bake for 30 minutes in 180 C oven.
** bake blind – cover pastry with parchment paper and weight down with lentils or beans
Prepared, tried and tested by: Gail Haselsteiner
Source : My own
