| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | The, Green, Gourmet | 1 | servings | |
INGREDIENTS
| 2 | Courgettes; sliced | |
| 1 | Fennel; thinly sliced | |
| 4 | lg | Tomatoes; blanched and sliced |
| 100 | g | Butter |
| 6 | tb | Olive oil |
| 250 | g | Shortcrust pastry |
| 10 | Sprigs rosemary; roughly chopped | |
| 75 | g | Stilton cheese |
| 2 | tb | Double cream |
| 4 | tb | Fresh white breadcrumbs |
| 1 | sm | Selection of salad leaves to garnish |
INSTRUCTIONS
STILTON FILLING 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.
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