Prick all
over the pastry bottom with a fork, put a smaller pie dish on top of it and bake it at 200 °C (400 °F - gas mark 6) for about 20 minutes or until it is golden brown.
Prick all
over the pastry bottom with a fork and put a smaller pie dish on top of it and bake it at 200 °C (400 °F - gas mark 6) for about 20 minutes or until it is golden brown.
Not exact matches
Spread the onion mixture
over the
bottom of the
pastry case.
Pierce
bottom of
pastry all
over with a fork.
Press cold
pastry over bottom and up sides of a 9 - in.
Brush the melted chocolate
over the
bottom and sides of the cooled
pastry crust.
Bring the
bottom of the
pastry up
over the meat filling and roll it up into a long sausage - shaped roll.
Spread 1/4 cup vanilla
pastry cream evenly
over bottom of peanut crust.
Gently place a plate (or the removable
bottom of a tart pan) upside - down
over the
pastry.
3 Divide the
pastry among eight 4» mini tart pans with removable
bottoms, pressing the
pastry into the
bottoms and up the sides of the pans; prick the
bottoms all
over with a fork.
7 Spread the pesto
over the
bottom of the
pastry crust, top with the caramelized onions, then crumble the goat cheese overtop.