Recipes
250g savoury shortcrust pastry sheets
20g unsalted butter
½ Onion, thinly sliced
90g (1 cup) thinly sliced button mushrooms
20g unsalted butter
1 Tbsp plain flour
250ml milk (1 Cup)
50g diced ham
60g grated Food Snob Gouda cheese
1 Tbsp lemon juice
freshly ground black pepper and nutmeg
40g grated Food Snob Dutch Gouda cheese
Ground Paprika
Preheat the oven to 200oC. Lightly grease 4 x 10 cm tart tins with removeable bases.
Line tins with pastry, then cover with baking paper, and fill with dried beans or rice.
Bake for 8 minutes or until the pastry is cooked and lightly browned, then remove beans and paper and cook for another 2 minutes or until the bases are dry. Remove from the oven and reduce the temperature to 150oC.
While bases are cooking prepare filling.
Melt 20g butter in a frying pan over medium heat. Add the onion and sauté for 4-5 minutes until soft. Add the mushrooms and cook for 5-6 minutes until tender, transfer to a plate.
Melt remaining 20g butter in the same pan over medium heat. Stir in the flour and cook for 1 minute. Gradually add the milk while whisking continuously, until smooth. Simmer for 2-3 minutes or until thickened.
Remove sauce from heat and stir in the onions, mushrooms, ham, grated Food Snob Dutch Gouda, lemon juice, pepper and nutmeg.
Carefully pour the mixture into the pastry shells, and top with extra grated Food Snob Dutch Gouda. Dust with a little paprika if desired and bake for 15-20 minutes or until golden.
Cool in tins. Serve warm with a side salad for a delicious light lunch.
