Method
- Pre heat the oven to 170 degrees
- Rub the soya marge into the flour until the mixture resembles fine bread crumbs
- Add a little water to the flour mix and blend to make a soft but firm dough
- Roll this out and line 2 small greased flan dishes, pricking the base to prevent bubbling
- Bake the pastry cases for 10 minutes and then allow to cool
- Heat the tomato purée, vinegar, onion, oregano and black pepper with a splash of boiling water to prevent sticking
- Chop the stems from the asparagus (set aside the tips) and add to the tomato purée with half the sliced mushrooms
- When soft, spoon the the tomato mixture evenly into the pastry cases
- Arrange slices of the remaining mushrooms on top of the tomato base
- Blend the flour, bouillon and soya milk to a smooth batter and heat gently until thickened
- Pour the white sauce evenly over the mushrooms, ensuring they are well covered and it goes to the edges
- Cook at 170 degrees for 25 minutes until golden brown and bubbling
- Lightly steam the asparagus tips and arrange on top of the tartlets upon removing from the oven
Cooking Temperature: 170 degrees
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Cooking Time: 55 Minutes
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Serves: 2
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Keeps For: 3 days
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Tips and Comments
- See Not-Dairy for details of soya products
- Can be served hot or cold but allow to cool fully at room temperature before chilling