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| Dubliner Cheese Tart |
Ingredients
For the pastry:
3/4 cup flour, sifted
pinch salt
5 tablespoons Kerrygold Irish butter, cut into small pieces
3 tablespoons fresh cold water
For the filling:
1 tablespoon Kerrygold Irish butter
1 small onion, chopped
1 garlic clove, minced
3 slices Irish traditional bacon, cut into strips
8 button mushrooms, sliced
10 cherry tomatoes, halved
6 ounces Dubliner cheese, shredded
1 cup milk
3 eggs, beaten
1 tablespoon Italian seasoning
1 teaspoon Lakeshore Wholegrain mustard
coarse salt
freshly ground black pepper
Method
Prepare the pastry:
Combine flour and salt in a bowl. Work in butter with pastry cutter or fingertips until
mixture resembles coarse meal. Add water and form into a ball. Roll out dough large
enough to line a 9 inch quich pan. Place aluminum foil over pastry to cover base and
sides and fill with pie weights. Bake in preheated 400° oven for 10 minutes.
Remove foil and bake 5 minutes more. Remove from oven and cool. Reduce oven
temperature to 375°.
Prepare the filling:
Melt 1 tablespoon butter in a large skillet over medium heat. Add onion and cook
until soft, but not browned, about 3 minutes. Add garlic, bacon and mushrooms and
cook 5 minutes. Spoon mixture into pastry shell. Add tomato halves and sprinkle with
cheese.
In a small bowl combine milk, eggs, seasoning, mustard, salt and pepper. Pour over
tart. Bake utnil filling is set and firm to the touch, about 30 minutes.
For the pastry:
3/4 cup flour, sifted
pinch salt
5 tablespoons Kerrygold Irish butter, cut into small pieces
3 tablespoons fresh cold water
For the filling:
1 tablespoon Kerrygold Irish butter
1 small onion, chopped
1 garlic clove, minced
3 slices Irish traditional bacon, cut into strips
8 button mushrooms, sliced
10 cherry tomatoes, halved
6 ounces Dubliner cheese, shredded
1 cup milk
3 eggs, beaten
1 tablespoon Italian seasoning
1 teaspoon Lakeshore Wholegrain mustard
coarse salt
freshly ground black pepper
Method
Prepare the pastry:
Combine flour and salt in a bowl. Work in butter with pastry cutter or fingertips until
mixture resembles coarse meal. Add water and form into a ball. Roll out dough large
enough to line a 9 inch quich pan. Place aluminum foil over pastry to cover base and
sides and fill with pie weights. Bake in preheated 400° oven for 10 minutes.
Remove foil and bake 5 minutes more. Remove from oven and cool. Reduce oven
temperature to 375°.
Prepare the filling:
Melt 1 tablespoon butter in a large skillet over medium heat. Add onion and cook
until soft, but not browned, about 3 minutes. Add garlic, bacon and mushrooms and
cook 5 minutes. Spoon mixture into pastry shell. Add tomato halves and sprinkle with
cheese.
In a small bowl combine milk, eggs, seasoning, mustard, salt and pepper. Pour over
tart. Bake utnil filling is set and firm to the touch, about 30 minutes.