Biltong, mushroom and peppadew tart

Recipe from: 8/1/2007 12:00:00 AM

Ingredients 8
Servings 1
Time 30


  • 250
    roll of shortcrust pastry, thawed
  • 30
  • 250
    mushrooms, sliced
  • 250
    biltong, thinly sliced
  • 50
    Peppadews, roughly chopped
  • 15
    fresh thyme
  • 0
    salt and freshly ground black pepper
  • 100
    mozzarella cheese, grated


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. Heat the butter in a frying pan and fry the mushrooms until golden brown and cooked. Leave to cool. Spread the cream cheese over the cooled crust. Arrange the mushrooms, 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. 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.

Read more on: starch  |  bake

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