Ingredie nts serve 8

300gr shortcrust pastry

Baked beans

175 grunere cheese , grated

290 grilled vartikole vin oil drained and halved

200gr Mortadella cut into 125cm pieces

1 tablespoon oil reserved from a jar of artikoles

425gr double cream

3 large eggs

1 large egg yolk

1 level tbsp finely chopped fresh rosemary

salt and freshground black pepper .

Method

pour the oil reserved from the artikole in a frying pan set over a medium to high heate and saute the mortadella for 5 minutes until very browned ; remove with a spotted spoon and drain on kitchen paper. Whisk together the cream , eggs , egg yolk and rosemary and season with salt and pepper . Roll out the pastry on a flavoured surface until it at east 6cm larger than the base of an 25.5cm tart tin . lift it over the tin and press it down into the bottom and up the sides of the tin , rollthe pin over the top the excess pastry , lightly prick the base with a fork and chill for 30 minutes. Preheat the oven to 200/ gas 6, line the chilled pastry with baking parchment and fill with baking beans ; cook for 15 minutes until the pastry is set and very pale , take the tart out of the oven remove the paper and beans and leave to cool a little .

Arrange the cheese, artichokes and mortadella evenly on the bottom of the tart case, pour the rosemary custard into the tart and bake in the oven for 20 minutes or until the custard has set in the tin before removing to a cooling rack , serve hot and cold

• Uncategorized