Short Crust Pastry
3/4 cup of flour
Pinch of salt
3 oz Kerrygold butter, cut into small cubes
3 tablespoons cold water
Preheat the oven to 400 degrees F
To make the pastry, sift the flour and salt then rub in the butter until
the mixture resembles bread crumbs.
Add the water and form into a ball. Roll out the pastry until large enough
to line an 8 inch pan.
Place a piece of foil over the pastry to cover the base and sides.
Bake for 10 minutes, then remove the foil and bake for a further 5 minutes.
Remove from the oven to cool.
Cheese Tart Filling
1/2 oz Kerrygold butter
1 small onion
1 clove garlic, crushed or finely chopped
3 slices back bacon, and cut into strips
8 button mushrooms, wiped and cut into thick slices
6 cherry tomatoes, halved
6oz Dubliner cheese, grated
1 cup skimmed milk
3 medium size eggs, beaten
1oz pack fresh Mediterranean herbs, finely chopped
1 teaspoon whole grain mustard
Salt and freshly ground black pepper
Reduce the oven temperature to 375 degrees F.
Melt the butter and cook the onions until softened but not browned.
Add the garlic, bacon and mushrooms, then cook for a further 5 minutes.
Spoon the mixture into the pastry base, adding the tomato halves and
sprinkle over the Dubliner cheese.
In a jug mix together the milk, eggs, herbs, mustard and seasoning and pour
over the filling.
Bake for approximately 30 minutes until the filling is just firm to touch,
then serve with a salad.
Serves 4-6
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