From The
Accidental Vegetarian, Simon Rimmer, Mitchell Beazley, 2010.
I always enjoy making pies or tarts and these
simple tarts appealed to me.
I made a short pastry, lined some 7cm flan
cases and blind baked them for about 15 mins. They were then taken out, the pie
bean weights taken out and the flans returned for another 5 mins to crisp up
the bottoms a little more.
The filling was made from finely chopping
about 12 sun-dried tomatoes, and mixing them with 250g grated mozzarella and
about 20 basil leaves which I tore into smaller pieces. This mixture was piled
into the pastry cases, a dribble of cream added and they went into the oven
until the cheese had melted and begun to brown a little.
I served these with a rocket, walnut, goat’s
cheese and nashi pear salad. Tasty and refreshing, leaving you satisfied but
not feeling bloated.
Taste: ✔✔✔✔
Ease of
cooking: ✔✔✔✔
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