You know when you see chefs on the T.V. saying oh this really is a store cupboard recipe and you’re sitting thinking… I’ve got half a tomato and some vanilla in mine… well I be honest this tart for me anyway really was a store board recipe.
I had a few things that needed using up and wanted to make something a little different for dinner. I had also had a massive craving for pastry and it turned out that the puff pastry in my fridge was out of date, so short crust it was, which also meant a quick rethink on what I was going to do.
- 2 field mushrooms
- 1 red onion
- 1 rasher of bacon
- ½ pack of Garlic and Herb Philadelphia
- Splash of single cream
- 4oz Flour
- 2oz Butter
- Splash of water
Start off by making the pastry, using your finger tips your going to want to rub the butter into the flour until it looks like breadcrumbs. Then, add a splash of cold water to the mix and the seasoning and bring the mix together to form a dough.
You can make the pastry in advance if you like and leave it cling film in the fridge. Set the pastry to one side and get started on the filling ingredients. Finely chop and slice the mushroom and onion and cut the bacon into tiny lardons.
Once that’s all done roll out the pastry and line your tin with it. Try and make it even all the way around so that it cooks evenly. Blind bake the pastry in a 180 oven for about 10 minutes. While the pastry is in the oven lightly cook off the onion, bacon and mushroom and then add the cheese and the cream to the same pan, make sure all of it is nicely mixed in!
Finally once the pastry has blind baked, add the filling to the pastry case and stick it back in the oven for about 15 minutes. Once it’s done, you can either eat it hot or its particularly good cold for lunch or a snack!