The plan is to make the pastry case in the middle of the week when I have time and then wrap and freeze. I can promise you that this pastry recipe is the easiest you'll make and is very kind – by that I mean that you have to work very hard indeed to make a mess of it!
I'll weigh out the cheeses, they can all go into the same bag and then fridge, ready to add the remainder of the filling. The onions can be softened, boxed and fridged, ready to use.
On the morning, combine the filling ingredients, take your pastry case from the freezer, add the filling, cover and fridge until you're ready to bake. To serve your tart warm you need to bake it for 40 minutes and allow for resting, so you need to work backwards from when you're expecting your guests to arrive. If all else fails set your kitchen timer, just in case you get sidetracked!
Here's the pastry case
Here it is again, wrapped ready to freeze
Hey presto – the freshly baked tart!
Another yummy summer idea!
No comments:
Post a Comment