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Serves four
Ingredients:
For pastry: 150g plain flour
75g butter cut into cubes
pinch of salt
1 beaten egg
Method:
Rub butter into flour and salt with fingertips. Add beaten egg
and bind together. Line four 5cm tartlet cases with butter and
flour. Roll out pastry until 3mm thick and line cases. Rest
in fridge for 20 minutes before cooking for 7 minutes in a oven
at 180C.
For filling:
20g fresh basil
75g goats cheese
1 tsp English mustard
2 eggs separated
50g fresh breadcrumbs
Method:
Finely chop the basil and add the cheese, mustard and egg yolks
and mix well. Whisk the egg whites until soft peaks and fold
into cheese mix with the breadcrumbs. Divide the mix between
the tart cases and cook for 15 mins at 220C.
Coleslaw:100g
raw beetroot
150g celeriac
teaspoon lemon juice
tablespoon mayonnaise
salt and pepper
Method:
Grate the beetroot and add the lemon juice. Peel the celeriac
and grate it into the beetroot. Mix in the mayonnaise and season
to taste.
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