Cheese Souffle Tarts Recipe
Ingredients
| 4 oz. short crust pastry | ||
| Eggs | 2 , separated | |
| Cheese | 2 Ounce, finely grated | |
| Cayenne pepper | 1 Pinch | |
| Good pinch salt | ||
| Pepper | 1 Pinch | |
| Parsley | 1/2 Teaspoon, chopped | |
| Watercress | ||
Directions
Roll out the pastry very thinly and line 9-12 patty tins.
Beat the egg yolks with the cheese and seasonings, add the parsley and lastly the stiffly beaten egg whites.
Put into the pastry cases and bake for 12-15 minutes in centre of a hot oven (425°F - Gas Mark 7).
Serve hot or cold garnished with watercress.
Beat the egg yolks with the cheese and seasonings, add the parsley and lastly the stiffly beaten egg whites.
Put into the pastry cases and bake for 12-15 minutes in centre of a hot oven (425°F - Gas Mark 7).
Serve hot or cold garnished with watercress.
Chef
