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    Mushroom, Leek and Cashel Blue Tart

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    Mushroom, Leek and Cashel Blue Tart

    • Preparation time: 20 minutes
    • Cooking time: 30 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    • 225g Jus-Rol Shortcrust Pastry
    • 10g dried Cooks' Ingredients Porcini Mushrooms
    • 1 tbsp olive oil
    • 2 essential Waitrose Leeks, thinly sliced
    • 250g pack chestnut mushrooms, sliced
    • 1 tbsp fresh thyme leaves
    • 100g Cashel Blue Cheese, cubed
    • 25g Cooks' Ingredients Breadcrumbs
    • Pinch of cayenne pepper


    1. Preheat the oven to 200°C, gas mark 6. Roll out the pastry and use to line a 20cm loose-bottomed flan tin, trimming off the excess pastry. Chill for 5 minutes. Cover the porcini with boiling water and leave to stand for 5 minutes. Drain and chop.
    2. Bake the pastry blind for 10 minutes, lined with baking parchment and baking beans. Remove the parchment and beans and cook for a further 5 minutes. While the pastry is cooking, heat the oil in a frying pan and cook the leeks, mushrooms, chopped porcini and thyme over a low to medium heat for 5 minutes, until softened but not browned. Season to taste.
    3. Pile the leek and mushroom mixture into the pastry case and spread level. Mix the cubed cheese with the breadcrumbs and cayenne. Sprinkle over the tart and cook in the oven for a further 10 minutes, until the pastry is cooked through and the top is golden. Serve with a salad.

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