Mushroom and Asparagus Tartlets

Ingredients

  • 200g Wholemeal flour
  • 100g Soya marge
  • 85ml Soya milk
  • 10g Bouillon
  • 15g Plain flour
  • 2 tbsp Vinegar
  • 50g Tomato Purée
  • 100g Asparagus
  • 100g Mushrooms
  • 1/2 Red onion
  • 2 tsp Dried oregano
  • Black pepper to taste

Method

  1. Pre heat the oven to 170 degrees
  2. Rub the soya marge into the flour until the mixture resembles fine bread crumbs
  3. Add a little water to the flour mix and blend to make a soft but firm dough
  4. Roll this out and line 2 small greased flan dishes, pricking the base to prevent bubbling
  5. Bake the pastry cases for 10 minutes and then allow to cool
  6. Heat the tomato purée, vinegar, onion, oregano and black pepper with a splash of boiling water to prevent sticking
  7. Chop the stems from the asparagus (set aside the tips) and add to the tomato purée with half the sliced mushrooms
  8. When soft, spoon the  the tomato mixture evenly into the pastry cases
  9. Arrange slices of the remaining mushrooms on top of the tomato base
  10. Blend the flour, bouillon and soya milk to a smooth batter and heat gently until thickened
  11. Pour the white sauce evenly over the mushrooms, ensuring they are well covered and it goes to the edges
  12. Cook at 170 degrees for 25 minutes until golden brown and bubbling
  13. Lightly steam the asparagus tips and arrange on top of the tartlets upon removing from the oven

Cooking Temperature: 170 degrees

Cooking Time: 55 Minutes

Serves: 2

Keeps For: 3 days

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