2 Courgettes; sliced
1 Fennel; thinly sliced
4 lg Tomatoes; blanched and
-sliced
100 g Butter
6 tb Olive oil
250 g Shortcrust pastry
10 Sprigs rosemary; roughly
-chopped
-STILTON FILLING-
75 g Stilton cheese
2 tb Double cream
4 tb Fresh white breadcrumbs
1 sm Selection of salad leaves to
-garnish
Line four tartlet moulds with the pastry, fill with baking beans and
bake for 10 minutes.
Sweat the fennel in butter until golden, about 8-10 minutes then
leave to cool.
Saute the courgettes in butter and oil until golden, take out and
cool. Mix the cheese with the cream and breadcrumbs. Slice the
tomatoes into thick slices.
Place a little cheese mix into the bottom of each tartlet, top with
the fennel. Neatly arrange on top, alternating slices of tomato and
courgette. Scatter over the rosemary and season.
Return to the oven to bake for a further 5-8 minutes until heated
through. Serve with a delicate seasonal salad and a favourite
dressing.
Yields
1 servings
