En-34
Ingredients
1 roll of shortcrust pastry (approx. 300 g)
400g (14 oz) mushrooms
20g (1 oz) butter
20g (1 oz) flour
a little milk
3 eggs
50g (2 oz) cream
Salt and pepper
Mushroom Tart
Dish: 1 x 1 litre bowl + metal tart tin (Ø 27 cm) Serves: 6-8
Oven Accessory: glass tray then metal tray on glass tray
1. Wash and cut the mushrooms. Cook
the mushrooms covered on 1000 W
for 10 minutes. Drain, reserving the
liquid and making it up to
1
/4
litre with
the milk.
2. Melt the butter for 30 seconds on
600 W. Add the flour, mix, dry out on
600 W for 30 seconds then add the
milk mix.
3. Cook on 1000 W for 3-5 minutes.
Whisk briskly, add the mushrooms to
this béchamel, then the eggs and the
cream. Season.
4. Preheat the oven on 250°C with the
metal tray. Line the dish with the
pastry. Add the mushroom mixture.
Cook for about 29 minutes on
Combination: 210°C + 100 W.
Ingredients
1 roll shortcrust pastry
3 large onions (about 400g)
40g (1
1
/2 oz) butter
25g (1 oz) flour
3 eggs
130 ml (4 floz) milk
130 ml 4 floz) cream
60g (2
1
/2 oz) grated gruyére
Salt, pepper, grated nutmeg
Onion Tart
Dish: 1 x 1 litre bowl + metal tart tin (Ø 27 cm) Serves: 6-8
Oven Accessory: glass tray then metal tray on glass tray
1. Line the tin with the pastry. Finely chop
the onions. Cook covered with the
butter on 1000 W for 7-9 minutes,
stirring half way. Season, add the flour
and leave to cool.
2. Spread the onion compote on the
bottom of the tart, the grated gruyere
and the egg, milk and cream mixture,
beaten with an electric whisk.
3. Place on the metal tray. Cook for 29
minutes on Combination: 210°C +
100 W.
Ingredients
175g (6 oz) flour
75g (3 oz) butter
95g (3
1
/2 oz) parmesan cheese, grated
300g (11 oz) chopped spinach, well drained
200 ml (7 floz) creme fraiche
3 eggs
Salt, pepper and nutmeg
Spinach Tart
Dish: 1 x 1 litre bowl + metal tart tin (Ø 27 cm) Serves: 6-8
Oven Accessory: metal tray on glass tray
1. Mix together the flour and butter until it
resembles bread crumbs. Stir in 15 g
of parmesan. Add a little water to form
a dough. Place in the refrigerator for
10 minutes.
2. Preheat the oven on 250°C with the
metal tray.
3. Mix together in a bowl the spinach,
eggs, cream, and rest of the parmesan.
Adjust the seasoning and add the
nutmeg.
4. Line the dish with the pastry, and fill
with the spinach mixture. Cook on
Combination: 210°C + 100 W for
25 minutes.
