| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Gourmet, Green, The | 1 | Servings | |
INGREDIENTS
| 2 | Courgettes, sliced | |
| 1 | Fennel, thinly sliced | |
| 4 | Tomatoes, blanched and | |
| sliced | ||
| 100 | g | Butter |
| 6 | T | Olive oil |
| 250 | g | Shortcrust pastry |
| 10 | Sprigs rosemary, roughly | |
| chopped | ||
| 75 | g | Stilton cheese |
| 2 | T | Double cream |
| 4 | T | Fresh white breadcrumbs |
| 1 | Selection of salad leaves to | |
| garnish |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 1678
Calories From Fat: 1466
Total Fat: 166.5g
Cholesterol: 215mg
Sodium: 1721.2mg
Potassium: 2079.1mg
Carbohydrates: 46.8g
Fiber: 18.3g
Sugar: 17.4g
Protein: 17g