Ingredients
- 225g Shortcrust Pastry
- 100g Cooked ham, shredded
- 1 teaspoon mild French mustard
- 15g Butter
- 20g Plain Flour
- 100ml Milk
- 50g Hawes’ Yorkshire Wensleydale PGI
- 2 eggs, separated into yolks & whites
- Salt, pepper & ground nutmeg for seasoning
Method
- Roll out the shortcrust pastry. You should have enough to line 6 x 7.5cm loose bottomed tart tins
- Blind bake for 10 mins in the oven at 200°C, then reduce the temperature to 180°C and bake for another 10 mins
- Mix the cooked ham & mustard and spread evenly between the pastry bases
- Heat the butter, flour & milk in a saucepan whilst stirring continuously until the mixture thickens and is lovely and smooth
- Take the pan off the heat and beat in the egg yolks with the Hawes’ Yorkshire Wensleydale cheese
- Add seasoning to taste and leave to cool
- Whisk the egg whites until the form soft peaks. Stir 1/3 into the cheesy sauce. Very slowly fold the remaining 2/3 into the mixture, taking care not to expel all the air
- Pour the soufflé into the pastry tarts and bake in the oven at 220°C for 15 minutes or until they’ve risen and are golden brown
