Canapé Tartlets with Tenderstem® broccoli, Lardons, Mushrooms & Brie
Method
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Preheat the oven to 200ºC/fan 180 ºC/gas 6. Brush a 12-hole muffin tin with oil.
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Unroll the pastry and roll out a little more thinly if needed. Using a 5cm diameter biscuit cutter or ring, cut out 12 rounds of pastry. Push each pastry round into the muffin holes.
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Cover each pastry case with a square of baking paper and fill with baking beans. Place in the oven for 15 minutes.
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Remove the pastry cases from the oven and remove the baking beans and baking paper. Place the cases back into the oven for a further 10 minutes.
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Meanwhile, heat the oil in a frying pan and add the onion and lardons and cook for 5 minutes.
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Add the mushrooms, season well and cook for a further 4-5 minutes.
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Take the pan off the heat and let it cool for a few minutes. Then add the chunks of cheese and stir.
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Meanwhile, steam or boil your Tenderstem® broccoli for just 4 minutes, until just cooked. Drain, if necessary, and set aside.
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Take the pastry cases out of the oven and fill each with the cheese mixture, making sure to include a little of everything. Take a couple of pieces of Tenderstem® broccoli and push into the centre of the tartlets.
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Place the tartlets back in the oven for 25 minutes.
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Remove from the oven then leave to cool a little before removing carefully from the tin and serving.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
