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Garlic Mushroom Tart/Quiche

 

(with a savoury oat crust)

1 tbsp Butter or Olive Oil

 

 

I Onion – finely chopped

12oz Mushroom – diced

1-2 cloves crushed Garlic

2 Tbsp Lemon juice

1 tbsp Flour

1 egg

4 tbsp Natural Yogurt

2 handfuls of grated Cheddar

Salt and Pepper

Another handful of grated Cheddar for the topping

 

Preheat oven to 180c / Gas 4

 

· Fry off the onions in the oil or butter ubtil soft

· Add the mushrooms, lemon juice and garlic and cook until all soft

· Sprinkle on the flour, stirring all the while and cook the sauce for about 5 mins.

· In a bowl, beat together the egg, yogurt, 1 handful of cheddar and the Salt and Pepper

· Add the cooked mushroom mix and beat well

 

 

Make the pastry crust

100g / 40z Plain Flour

100g / 40z Rolled Oats

100g / 40z Melted Butter

Salt and Pepper

 

Mix all the ingredients together and press into a greased quiche tin.

 

Now you are ready to combine the parts …

 

Sprinkle a handful of Cheddar over the base of the pie. Because the cheese cooks at a much greater heat than the crust or the custard filling it acts as a barrier to stop the base getting soggy. This is a tip to use on all tarts where you are not going to blind bake the base first.

Pour on the custard filling and sprinkle on the final handful of Cheddar.

Pop into the oven for 40 or so mins.

Sue McQueen

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