Mushroom & Stilton Tart Recipe

Ingredients:

1/2 c of crumbled bluecheese
3 eggs (large)
2 c of thick cream
2 garlic cloves; chopped
4 c of mushrooms; sliced
3/4 teaspoons of pepper (black)
3/4 teaspoon of salt
1/2 c of leeks; minced
2 Tablespoons of butter
2-3 Tablespoons of cold water
1 c of cold butter; cubed
1/2 teaspoon of cayenne
2 teaspoons of salt
2 & 1/2 c of flour plus 2 Tbsps

Instructions:

Combine cayenne, salt & 2 & 1/2 c of flour. Blend butter in ’til it appears like a coarse-meal. You add cold water then mix w/ wooden baking spoon ’til dough does not stick to bowl’s sides.

Have dough formed into ball then cover w/ plastic cling wrap. Refrigerate about 60 mins.

Have oven preheated to three hundred fifty degrees Fahrenheit. You remove dough then sit for 5 mins. Dust working surface lightly w/ flour.

You roll dough carefully into 12″ round that is 1/4″ thick. Have dough folded into four then place them in 10″ tart plate then unfold.

Slowly roll rolling-pin over pan’s top then trim extra dough off then prick crust’s bottom w/ fork.

For the filling: Have butter melted in pan set over mid-heat then add leeks. Generously season w/ pepper & salt then saute about 60 secs.

You add the mushroom then saute for 3-5 mins more ’til browned. Add garlic then remove them from direct heat. Completely cool.

Combine eggs & cream in bowl then add pepper & salt, mixing well. You pour mushroom-mixture onto pastry shells then sprinkle w/ bluecheese.

You pour cream-mixture in then bake it for 55 mins ’til center sets & top becomes golden. You remove it from oven then cool about 5 mins prior to slicing. Best when served w/ bread loaf.

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