I love sharing recipes that don’t require half a days shopping or a trip to nearest city in search of some off the wall ingredient that a dish simply cant be produced without, this tart will last in the fridge for 2-3 days and is a handy lunchbox filler for to take to work also, i love it as i can use up anything from the fridge then simple pout the royal (mix of
cream and eggs) over it to cook, last weekend i produced a tart from pieces of left over roast chicken, some onion relish and parmesan we had in the fridge and the flavour was explosive!
A simple dish to prepare as a vegetarian option also with lets say crumbles feta, roast red pepper, grilled courgette and toasted pinenuts or try a little salmon and asparagus perhaps.
You can create your own short crust pastry if you prefer which normally gives better results , this cheats recipe uses the bought variety!
1block Jus Roll short crust pastry
2 chicken fillets, grilled and chopped
1 red & 1 yellow pepper – roast & chopped
1 courgette roast & chopped
1 x 250gm mascarpone
2 tbsp of chopped basil
150ml Wexford creamery cream
3 eggs
200gm grated Wexford cheddar
- Line tin with pastry
- Blind bake for 15-20 mins at 170c
- Add chicken and vegetables – season
- In a bowl mix the grated Wexford cheddar, mascarpone ,basil, cream, eggs & season with salt, pepper and a touch of nutmeg
- Pour liquid mix into pastry case and bake at 180c for 25 minutes or until just set
- Serve hot/cold with light salad
