Butter puff pastry (wheat flour (GLUTEN), salt, butter (MILK), leeks, onions, spinach, garlic, salt, pepper, vegetable stock - (Salt, Palm Oil, Potato Starch, Milk Sugar, Sugar, Yeast Extract, Dried Vegetables (5%) [Celery Powder, Carrot, Onion Powder, Onion, Leek, Rice Flour, Spinach Powder], Dried Parsley, Flavouring, Turmeric Powder, Celery Seed, Colour (Plain Caramel, Garlic Powder), onions, brandy, dried thyme, cornflour, baby spinach, salt, pepper, flour (GLUTEN), EGG, cheddar cheese (MILK), MILK, gluten free Dijon MUSTARD, wholegrain MUSTARD (allergens highlighted).
Welsh Rarebit Tartlet
Caramelised onions, leeks & spinach in a rich cheddar cheese, thyme & brandy cream sauce encased in butter puff pastry and topped with a grain mustard & leek Welsh Rarebit, served with extra leek, thyme & brandy sauce.
For best results cook from frozen – preheat oven to 180 deg. C fan assisted / 200 deg. C conventional oven / gas mark 6, remove lid and place tartlet directly onto a baking sheet, bake for 25-30 minutes approx. until pastry is golden and tart is piping hot. For the sauce - remove lid and loosely replace back on top, microwave on full power for approx. 1 minute until bubbling hot.
Store in the freezer at –18 deg. C or below, use within one month of purchase. If defrosted, keep refrigerated for up to 2 days.
GLUTEN, MILK, EGG, MUSTARD, CELERY