Pastry:

• 125g cream cheese
• 1 egg
• 5g salt
• 25g sugar
• 250g all-purpose flour

Mushroom & Tomato Salad:

• 8 button mushrooms, quartered
• 250g cherry tomatoes
• 5 - 6 sprigs fresh mint, chopped
• 3 cloves garlic
• Salt & pepper to taste

Cream Cheese Sauce:

• 150g cream cheese
• 100ml milk
• 5-6 sprigs mint, chopped
• 2 cloves garlic
• Ground white pepper, to taste

Pastry   

   
1. Pre-heat the oven to 180 degrees celsius.
2. Mix all ingredients together to form a pastry.
3. Refrigerate for an hour, then roll out until 3mm thick.
4. Line, grease and flour a 22cm tart dish, pressing the pastry lightly with your fingers until even.
5. Blind bake for 15-18 minutes, then allow to cool.

Mushroom & Tomato Salad

1. Over a high heat, cook the mushrooms in olive oil until golden brown.
2. Mix through the cherry tomatoes, mint and garlic and cook for 1-2 minutes more.

Cream Cheese Sauce

1. Mix together all the ingredients for the cream cheese sauce. Serve with the Quiche.