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Ingredients
1 roll of shortcrust pastry (approx. 300 g)
400 g (14 oz) mushrooms
20 g (1 oz) butter
20 g (1 oz) flour
a little milk
3 eggs
50 g (2 oz) cream
Salt and pepper
Mushroom Tart
Dish: 1 x 1 litre bowl + metal tart tin (Ø 27 cm)
Serves: 6-8
Oven Accessory: glass tray then metal tray on glass tray
1. Wash and cut the mushrooms. Cook
the mushrooms covered on 1000 W
for 10 minutes. Drain, reserving the
liquid and making it up to
1/4
litre with
the milk.
2. Melt the butter for 30 seconds on
600 W. Add the flour, mix, dry out on
600 W for 30 seconds then add the
milk mix.
3. Cook on 1000 W for 3-5 minutes.
Whisk briskly, add the mushrooms to
this béchamel, then the eggs and the
cream. Season.
4. Preheat the oven on 250°C with the
metal tray. Line the dish with the
pastry. Add the mushroom mixture.
Cook for about 29 minutes on
Combination: 210°C + 100 W.
For model NN-A883/A873/A813 cook
on AUTOTARTE 6-8 - see page 18 of
Operating Instructions.
Ingredients
250 g (9oz) puff pastry
30 ml (2 tbsp) olive oil
300 g (11 oz) onions peeled & sliced
25g (1 oz) pine nuts
100 g (4 oz) feta cheese crumbled
50 g (2 oz) pitted black olives roughly chopped
50 g (2 oz) sun-dried tomatoes (in oil or
rehydrated), roughly chopped
15 g (
1/2
oz) capers
salt and freshly ground black pepper
fresh oregano sprigs to garnish
Onion & Feta Cheese Tartlets
Dish: 3 litre (6 pint) bowl and baking sheet 32 x 23 cm (12
1/2
x 9 inches)
Oven Accessory: enamel shelf + wire shelf
Serves 6
1. Roll out the puff pastry and cut out 6
circles each 10 cm (4 inches) in
diameter. Chill pastry for 30 mins.
2. Put oil and onions into large bowl and
cook on 1000 W for 12-15 mins. or until
caramelised. Cool for 5 mins.
3. Preheat oven on CONVECTION 220°C
with enamel and wire shelf in place and
place baking tray on wire shelf.
4. Stir nuts, cheese, olives, sun-dried
tomatoes and capers into onion
mixture. Season well.
5. Carefully remove the baking tray and
the enamel shelf from the oven using
oven gloves.
6. Place 3 pastry circles on the baking
sheet and 3 on the enamel tray and
prick with a fork.
7. Divide the onion mixture among the
pastry circles.
8. Cook the tarts on CONVECTION 220°C
for 15 mins. or until golden brown.
Ingredients
175 g (6 oz) flour
75 g (3 oz) butter
95 g (3
1/2
oz) parmesan cheese, grated
300 g (11 oz) chopped spinach, well drained
200 ml (7 floz) creme fraiche
3 eggs
Salt, pepper and nutmeg
Spinach Tart
Dish: 1 x 1 litre bowl + metal tart tin (Ø 27 cm)
Serves: 6-8
Oven Accessory: metal tray on glass tray
1. Mix together the flour and butter until it
resembles bread crumbs. Stir in 15 g
of parmesan. Add a little water to form
a dough. Place in the refrigerator for
10 minutes.
2. Preheat the oven on 250°C with the
metal tray.
3. Mix together in a bowl the spinach,
eggs, cream, and rest of the parmesan.
Adjust the seasoning and add the
nutmeg.
4. Line the dish with the pastry, and fill
with the spinach mixture. Cook on
Combination: 210°C + 100 W for
25 minutes. For model NN-
A883/A873/A813 cook on AUTOTARTE
6-8 - see page 18 of Operating
Instructions.
