Biltong, mushroom and peppadew tart
An easy-drinking red wine will round off this versatile tart perfectly.
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Makes 1 large tart
Preparation time: 30 minutes
Oven temperature: 180˚C
Baking time: 20 minutes
• 250g roll of shortcrust pastry, thawed
• 30ml butter
• 250g mushrooms, sliced
• 250g smooth cream cheese
• 250g biltong, thinly sliced
• 50g Peppadews, roughly chopped
• 15ml fresh thyme
• salt and freshly ground black pepper
• 100g mozzarella cheese, grated
• basil pesto for garnishing
• rocket for garnishing
1. Preheat the oven. Cut the shortcrust pastry to fit a springform quiche tin. Bake the crust blind for 10 minutes. Remove the baking paper and beans and leave to cool.
2. Heat the butter in a frying pan and fry the mushrooms until golden brown and cooked. Leave to cool.
3. Spread the cream cheese over the cooled crust.
4. Arrange the mushroooms, biltong, Peppadews and thyme on top of the cream cheese in the tart crust. Season and sprinkle over the mozzarella cheese. Bake for about 20 minutes.
5. To serve: Drizzle pesto over the tart and serve with rocket. You can stir a little olive oil and balsamic vinegar through the rocket leaves before serving if you like.
An easy-drinking red wine will round off this versatile tart perfectly.
...
Makes 1 large tart
Preparation time: 30 minutes
Oven temperature: 180˚C
Baking time: 20 minutes
• 250g roll of shortcrust pastry, thawed
• 30ml butter
• 250g mushrooms, sliced
• 250g smooth cream cheese
• 250g biltong, thinly sliced
• 50g Peppadews, roughly chopped
• 15ml fresh thyme
• salt and freshly ground black pepper
• 100g mozzarella cheese, grated
• basil pesto for garnishing
• rocket for garnishing
1. Preheat the oven. Cut the shortcrust pastry to fit a springform quiche tin. Bake the crust blind for 10 minutes. Remove the baking paper and beans and leave to cool.
2. Heat the butter in a frying pan and fry the mushrooms until golden brown and cooked. Leave to cool.
3. Spread the cream cheese over the cooled crust.
4. Arrange the mushroooms, biltong, Peppadews and thyme on top of the cream cheese in the tart crust. Season and sprinkle over the mozzarella cheese. Bake for about 20 minutes.
5. To serve: Drizzle pesto over the tart and serve with rocket. You can stir a little olive oil and balsamic vinegar through the rocket leaves before serving if you like.
