Mushroom, Leek and Stilton Tart
Mushroom, Leek and Stilton Tart
1 sheet frozen ready rolled puff pastry, defrosted
2 tbsp. whole grain mustard
1 leek [good size] thinly sliced
200g chestnut mushrooms, sliced
1 tbsp. olive oil
2 heaped tbsp. chopped flat leaf parsley
1 tbsp. milk
100g Stilton, broken into small pieces
Heat oven to 180C. Unroll pastry and place on a baking tray to suit. Score a 1cm border in from the edges, prick inside the score lines with a fork and spread a thin layer of mustard within the border. Fry the leek and mushrooms in the oil for about 2 – 3 minutes. Season, add the parsley and spread the mixture over the mustard. Brush the border with milk. Cook for 10 – 12 minutes, remove from oven, dot over the Stilton and cook for a further 10 minutes. Serve with buttered baby new potatoes and green round beans.