Aspiring Bakers #2 - Mushroom, Tomato & Camembert Tarts (Dec 10)

Recipe adapted from: My Kitchen Snippets
Ingredients:
For pastry
2 tubes Carrefour Pastry (Pate Brisee) or
if you wish to make your own pastry, please refer to the original recipe.



For Filling
2 boxes fresh button mushroom ? wipes with a wet paper towel and slice thinly
2 shallots ? sliced thinly
1 clove garlic ? chopped
3 tomatoes ? slice thinly
4 slices of roasted turkey/ham - cut small
1 cup milk
3 eggs
4 oz of Camembert cheese ? slice and cut into cubes
Salt and pepper to taste
Some chopped parsley for garnish




Method:
1. Heat up about 2 tbsp of olive oil in a pan. Add in turkey/ham, shallots and garlic. Sauté until fragrant and lightly brown.
2. Add in the sliced mushrooms and continue to sauté until lightly brown and the mushroom liquid evaporated. Season with some salt and pepper. Dish out and let it cool down slightly.
3. Lightly whisk eggs and milk until combined. Add in some salt and pepper to taste and set it aside.
4. Roll out the pastry and line it on the tart pans. Divide the mushroom equally among the tart shells. Top it with the cheese and slice tomatoes. Pour the custard mixture into the shells.
5. Bake in a pre-heated 170C for 35 minutes or until brown