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

Four more days to Christmas! Have all of you plan your Christmas menu? This year I will be cooking my standard X'mas feast at home again on the eve for 12 guests. Lots of supermarketing and planning to do. Despite my busy schedule, I like to submit my 1st entry to Aspiring Bakers #2 - Christmas (Dec 2010) hosted by Passionate about baking before the days get even busier. Note: closing date is 26/12/10.

I chanced upon this recipe from My Kitchen Snippets and thought it will be great to bake these tarts on Christmas day, especially so if you have some leftover turkey and honey baked ham from X'mas eve dinner. A wonderfully easy and delicious tart recipe perfect for Christmas party, brunch or lunch!

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