Courgette, Fennel And Tomato Tarts with Stilton

1 servings

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Courgette, Fennel And Tomato Tarts with Stilton Ingredients

2 Courgettes; sliced	6 tb Olive oil
1 Fennel; thinly sliced	250 g Shortcrust pastry
4 lg Tomatoes; blanched and	10 Sprigs rosemary; roughly
100 g Butter

Instructions for Courgette, Fennel And Tomato Tarts with Stilton

MMMMM----------------------STILTON FILLING--------------------------- 75 g Stilton cheese 2 tb Double cream 4 tb Fresh white breadcrumbs 1 sm Selection of salad leaves to -garnish Line four tartlet moulds with the pastry, fill with baking beans and bake for 10 minutes. Sweat the fennel in butter until golden, about 8-10 minutes then leave to cool. Saute the courgettes in butter and oil until golden, take out and cool. Mix the cheese with the cream and breadcrumbs. Slice the tomatoes into thick slices. Place a little cheese mix into the bottom of each tartlet, top with the fennel. Neatly arrange on top, alternating slices of tomato and courgette. Scatter over the rosemary and season. Return to the oven to bake for a further 5-8 minutes until heated through. Serve with a delicate seasonal salad and a favourite dressing. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: TomatoesCuisine: Uncategorized

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