May 26, 2019
January 15, 2019

Shredded sprouts and Wensleydale disintegrate tart recipe

By 0 43 Views

Preheat the oven to fuel Mark 6, 200°C, fan a hundred and eighty°C.
Roll out the pastry and use to line a 23cm unfastened-based totally, deep-sided fluted flan tin. Prick the bottom with a fork then line the tart with nonstick baking paper and baking beans and bake blind for 12 minutes. remove the paper and beans and cook dinner for a in addition 5 mins. reduce the oven temperature to fuel Mark four, a hundred and eighty°C, fan one hundred sixty°C.
meanwhile make the filling. soften the butter in a massive pan and when foaming add the shredded sprouts, and cover and cook on a low warmness for 10 mins. Beat collectively the eggs, cream, milk, mustard, Wendsleydale and a few seasoning. Spoon the cooked sprouts into the base of the pastry case, then pour over the egg combination and bake for 25 mins.
To make the topping, combine all of the substances. cast off the tart from the oven and sprinkle the topping evenly over. return to the oven and bake for a similarly 15 minutes until golden brown. Serve reduce into wedges and with a simple salad if desired.

Ingredients

  • 500g packet shortcrust pastry
  • 50g butter
  • 450g Brussels sprouts, trimmed and roughly chopped
  • 3 medium size eggs
  • 75ml single cream
  • 75ml milk
  • 1 tsp Dijon mustard
  • 50g Wensleydale cheese, finely crumbled

For the topping

  • 50g Wensleydale cheese, finely crumbled
  • 75g fresh white breadcrumbs
  • 50g hazelnuts, roughly chopped
  • 2 tbsp freshly chopped parsley
Leave a comment

Your email address will not be published. Required fields are marked *