Pastry tarts and quiches are so simple to cook in an AGA as the pastry and filling can be cooked together. Use a dry non-stick frying pan to cook the mushrooms for maximum flavour.
300g shortcrust pastry, ready rolled is ideal; use a gluten free one if you like.
100g ricotta or cream (double, whipping or single are all fine).
1 egg
125g mushrooms, sliced and halved
Salt to taste
Freshly ground black pepper
A few sprigs of fresh thyme if you have some
3 - 4 tbsps (about 60g) of caramelised onion chutney or homemade caramelised onions
Makes 12 small tartlets
1. Start to dry fry the mushrooms - in a non-stick pan either on the floor of the roasting oven or on the boiling plate or hob. Season with 3 good pinches of salt and some fresh ground black pepper before cooking.
2. While the mushrooms are cooking, roll out the pastry to 2mm thickness and use a 7.5cm diameter cutter cut out circles to line the baking tray. Essential tip - lightly flour both sides of the pastry before pressing into the holes in tray, this will ensure that the tartlets come out of the their holes easily. Chill in the fridge or freezer for a few minutes while you prepare the filling.
3. Place the egg and ricotta or cream in a small bowl with a pinch of salt and beat until smooth. Assemble the tartlets by putting a tsp of caramelised onions or chutney into each pastry case, divide the mushrooms evenly between the tartlets and pour over the ricotta/ cream mixture.
4. Bake on the floor of the roasting oven for 10 - 12 mins until the top of the tartlets are golden and the pastry is browned at the edges. Use the AGA baking oven if you prefer and cook for 15 - 20 mins. Conventional oven cook at 200ºC.
5. Serve warm or cold, top with a little cremes fraiche and a few fresh thyme leaves if you like. Ideal to make ahead and freeze. Freeze on a tray then bag up the tartlets to save space.
Spread out on a baking tray or in the original baking tray and reheat from frozen in the simmering oven for an hour, or in a hotter oven for less time.