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Gorgonzola Tartlets |
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| Serves 2 |
Prep 10 mins |
Cooking 45 mins |
Easy |
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+ chilling |
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My rating |
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Ingredients |
40g walnuts
200g lighter shortcrust pastry, torn into pieces
flour for dusting
1 tsp olive oil
1 red pepper, finely sliced
1 yellow pepper, finely sliced
1 tsp thyme leaves
4 eggs, beaten
1 tbsp double cream
40g Gorgonzola, diced
salad leaves to serve
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Preheat the oven to 180C/Fan
160C/ Gas4. In a food processor, whizz the nuts until
chopped. Add the pastry and whizz again. Remove, wrap in
cling film and chill for 20 mins.
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On a floured work surface,
roll out the pastry to the thickness of a pound coin. Cut
in half and use to line 2 x 12cm fluted tart tins. Prick
the bases with a fork, then line with non-stick baking
paper and baking beans.
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Bake for 15 mins. Remove the
beans and paper, then bake for 10 mins more. Remove and
leave to cool slightly. Reduce the oven to 170C/ Fan 150C/
Gas 3.
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Meanwhile, heat the oil in a
frying pan. Add the peppers and thyme and cook over a
medium heat for 15 mins, or until softened. Leave to cool
a little. Combine the eggs and cream in a jug.
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Divide the peppers and egg
mixture between the pastry cases. Scatter over the cheese
and bake for 10-15 mins, or until set. Serve with salad
leaves.
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DAILY
DINNERS 
