Cheese and mushroom tart

Ingredients:

Premade shortcrust pastry roll

1/2 onion chopped

2 cloves of garlic chopped

50g butter

130g mushrooms sliced

120g potatoes sliced thin

1tbsp plain flour

300ml whole milk

Salt & pepper

3 large eggs

Handful of chopped parsley

2 large handfuls of grated 1057 cheddar

Method:

To make the tart you want to start by baking the pastry. Grease up a tart or quiche tin and roll out the pastry into the tin. Prick with a fork, cover with greaseproof paper and fill with baking beans. Bake at 180c for 25 minutes. Remove from the oven and remove the paper and beans carefully.

Heat up the butter in a large pan and add in the onions and garlic. Cook for 5 mins. Add in the mushrooms and thin potato slices and cook for 5 mins.

Season well and add the salt and pepper. Add the flour and stir through well. Cook for a few minutes.

Pour the milk into a jug and whisk in the eggs. Pour into the pan with the vegetables and pour everything into the prebaked tart

Sprinkle the handfuls of cheddar cheese on the top and add the parsley. Mix through gently. Bake in the oven at 180c for approx 40-50 minutes or until firm. Add a little tin foil to the top half way through to avoid burning the cheese.

Serve with some seasonal salad or freshly baked root vegetables.