SHOPPING LIST: Cooking Skills: Pastry 1, Chapter 3 (Savoury Tarts and Flans)

Blind-baked cases (chapter 2 recipe), ripe tomatoes, red onions and brown onions, mushrooms, courgette, red pepper, aubergine, Dijon mustard, mature Cheddar, Gruyère, crème fraîche, fresh thyme, garlic, olive oil, butter, an egg, flaked sea salt and black pepper.

A tomato and mustard tart (4 portions)
[ ] 1 blind-baked case (chapter 2)
[ ] 1 tbsp Dijon mustard
[ ] 4 large ripe tomatoes, sliced 5 mm thick
[ ] 50 g mature Cheddar or Gruyère, grated
[ ] 1 tsp fresh thyme leaves
[ ] 1 tbsp olive oil
[ ] 1 pinch flaked sea salt

An onion and cheese tart (4 portions)
[ ] 1 blind-baked case (chapter 2)
[ ] 3 large onions, thinly sliced
[ ] 1 tbsp butter
[ ] 1 tbsp olive oil
[ ] 1 tsp fresh thyme leaves
[ ] 100 g Gruyère, grated
[ ] 1 tsp Dijon mustard

A mushroom and thyme tart (4 portions)
[ ] 1 blind-baked case (chapter 2)
[ ] 1 tbsp butter
[ ] 400 g mushrooms, sliced
[ ] 2 garlic cloves, crushed
[ ] 1 tsp fresh thyme leaves
[ ] 3 tbsp crème fraîche
[ ] 50 g Gruyère, grated

A roasted vegetable tart (4 portions)
[ ] 1 blind-baked case (chapter 2)
[ ] 1 red pepper, cut in chunks
[ ] 1 courgette, sliced
[ ] 1 red onion, cut in wedges
[ ] 2 tbsp olive oil
[ ] 1 tbsp Dijon mustard
[ ] 75 g mature Cheddar or crumbled feta
[ ] 1 tsp fresh thyme leaves

For the experiments
[ ] Extra blind-baked case
[ ] Extra cheese
[ ] Kitchen paper for drying tomatoes