Ingredients:
3 sheets shortcrust pastry
150g chevin, crumbled
40g chives, chopped
4 egg yolks
1 1/2 cups cream
1 tsp lemon zest
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Preparation:
Preheat the oven to 180ºC. On a baking tray covered with baking paper, line 12 greased egg rings with pastry (gently push the pastry into the rings so that the edges rise slightly).
Trim any excess, and place the chevin and chives in the cases.
Whisk the egg yolks, cream and zest together, and season well with salt and freshly ground black pepper.
Pour the egg mixture into the cases, bake for 20 minutes or until golden, and serve.
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