(serves at least 6)
1 full package short pastry, squeezed and prodded to fit a 12-inch tart pan
2 tbsps butter
2 shallots, sliced thin
8 button mushrooms, chopped
1 tsp dried thyme
6 slices Parma Ham, torn up into pieces
2 eggs, beaten
1/2 cup single cream
100 grams goats cheese
grated parmesan cheese to sprinkle
This is so heavenly simple. Just saute the shallots and mushrooms in the butter and drain them on kitchen paper. Then cover the bottom of the tart crust with the goats cheese and the Parma ham. Beat the eggs with the cream. Pour them over the tart and top with parmesan cheese, and bake at 350 degrees for 15 minutes or until the tart looks cooked and the top golden brown. Delicious hot or cold, as Avery and John can tell you, having eaten slices both ways all afternoon.
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Spinach Soup
(serves at least 6)
2 tbsps butter
6 cloves garlic, chopped roughly
1 white onion, chopped roughly
2 lbs spinach leaves, washed
pinch fresh nutmeg
4 cups vegetable stock, or enough to cover about 2/3 of spinach in pot
1/2 cup light cream
Heat butter in a heavy-bottomed pot. Saute garlic and onion until soft, then add spinach and nutmeg and cover with stock. Simmer until spinach is soft, then blitz with a hand blender and add cream.
