| BLUE CHEESE AND ANCHOVY TARTS |
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11/2 cups of plain flour
1/2 cup of butter
2 packs (200g) Rosenborg Extra Creamy Danish Blue Cheese
1-2 tsp. wholegrain mustard
Water to mix
1 tin anchovy fillets, drained
8 cherry tomatoes, cut into quarters
3 eggs
125ml half and half cream
4 tbsp. milk
Salt and black pepper |
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1. Make pastry by sifting the flour into a bowl, cut butter into small pieces and rub into the flour to form fine breadcrumbs. Crumble or finely chop 50g of the blue cheese and add to pastry mix with 1-2 tsp. of mustard, then add sufficient water to combine and mix to a dough. Wrap in cling film and chill for 15 minutes. Preheat oven to 200ºC/400ºF. Roll out pastry and use to line 8 individual tartlet cases.
2. Roughly chop remaining cheese and divide between the tartlet cases along with the anchovy fillets and tomato quarters.
3. Beat together the eggs, cream, milk and seasonings and then pour carefully over filling in cases. Place on a baking sheet and bake for 15-18 minutes until custard is set and just golden in colour.
Serve hot or cold with salad.
SERVES 4 |
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