MUSHROOM & ONION TART
Serves 4 Prep time 30 mins Cooking time 45 mins 1 sheet frozen ready-rolled shortcrust pastry, partly thawed 40g butter 250g button mushrooms, thinly sliced 2 spring onions, thinly sliced 1/4 cup plain flour 1 1/2 cups reduced-fat milk 2 tbsp finely chopped fresh chives 1/4 cup finely grated Parmesan 100g baby spinach, to serve 1 red pepper, thinly sliced, to serve Cherry tomatoes, chopped, to serve
1 Preheat the oven to 180°C. Line a 23cm round loose-base flan tin with the pastry. Trim the excess and refrigerate for 30 minutes.
2 Meanwhile, melt 10g butter in a non-stick pan on low heat. Add the mushrooms and onions. Stir for 2 minutes or until the mushrooms soften. Transfer to a colander. Drain.
3 Melt the remaining butter in a pan on medium-high heat. Stir in the flour until it’s bubbling. Then, gradually stir in the milk until the mixture boils and thickens. Remove from the heat.
4 Season with salt and pepper. Stir in half the chives and half the Parmesan. Cover with a cling film and set aside.
5 Place the flan tin on an oven tray. Cover the pastry with baking paper and top with raw rice or ceramic pie weights. Bake for 10 minutes. Remove the paper and rice or weights and cook the pastry for 5-10 minutes or until golden. Remove from the oven and increase temperature to 200°C.
6 Spoon the mushroom mixture on the pastry. Top with the sauce and sprinkle with the remaining Parmesan. Bake for 10-15 minutes until golden. Remove from the oven and sprinkle the remaining chives on top.
7 Mix the spinach, red pepper and cherry tomatoes and serve with the quiche.