This was a perfect getting-back-from-music-lessons-quite-late dinner, because it took very little time to assemble and then gave me 20 minutes of free time to sort stuff out before eating. The recipe is from Good Food Magazine (as is so often the case) and is available on their website. I made two, and there is some leftover for lunch. I used some mozzarella and some gruyere, and on one tart I used pesto instead of sun-dried tomato paste (I had half a jar of each in the fridge, so it seemed obvious). Both were tasty. And the kids didn't even complain about the mushrooms, which was a bonus.
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