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4
Medium
By Paul Gayler
Published 2006
Any combination of mushroom, garlic and parsley is always a winner. If fontina cheese is unavailable, use an alternative easy melting cheese such as emmental or gruyère.
For the pastry, place the flour, salt and hazelnuts in a bowl, add the chilled diced butter and work with your fingertips until it resembles breadcrumbs. Add the egg and work it into a dough, kneading gently. Refrigerate for 30 minutes.