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93
Cheese
ingredients
Makes 12
375 g short crust pastry
90 g red pesto
1 clove of garlic, crushed
25 g black olives, stoned and
chopped
125 g mozzarella cheese, grated
2 medium tomatoes, peeled, seeded
and chopped
25 g parmesan, grated
1 tsp (5 ml) dried oregano
Dish: 1 x 12 hole cake tin,
1 x small Pyrex® bowl
Accessory: Square Panacrunch Pan
ingredients
Serves 6
200 g plain our
100 g butter
water to mix
Filling
250 g Gruyere cheese, grated
2 tbsp (30 ml) plain our
2 eggs, beaten
300 ml milk
4 tbsp (60 ml) white wine
1 clove of garlic, crushed
1 tsp (5 ml) celery salt
1 pinch nutmeg
Dish: 1 x medium Pyrex® bowl,
1 x 22.5 cm an tin, 1 x small Pyrex®
bowl, 1 x Pyrex® jug
Accessory: Square Panacrunch Pan
1. Roll out the short crust pastry to a thickness of approximately
3 mm. Cut out 12 circles using a 7.5 cm pastry cutter. Place in
lightly greased cake tin. Chill pastry for 30 minutes.
2. Preheat oven on OVEN 200 °C
3. Mix the red pesto, garlic, black olives, mozzarella and
tomatoes together in a small Pyrex® bowl. Fill the tartlet shells
with mixture. Sprinkle the parmesan and oregano over the
tartlets.
4. Place tin on the Square Panacrunch Pan in the upper shelf
position and cook on OVEN 200 °C for 15-20 minutes or until
golden brown.
1. In a medium Pyrex® bowl, rub butter into our until it
resembles ne breadcrumbs. Add water to form a dough.
Roll out and line dish. Prick base all over with a fork. Chill for
15 minutes.
2. Preheat oven on OVEN 180 °C.
3. Cover pastry with parchment and baking beans. Place on the
Square Panacrunch Pan in the lower position and cook on
OVEN 180 °C for 20-25 minutes.
4. In a small Pyrex® bowl toss together the grated cheese and
our. Mix remaining ingredients in a jug. Add the cheese and
stir well.
5. Pour into an case and sprinkle with nutmeg. Cook on OVEN
200 °C for 30 minutes or until set and golden brown.
Cheese & red pesto tartlets
Swiss cheese an
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