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Biltong, mushroom and peppadew tart

Biltong, mushroom and peppadew tart

Servings 6


  • 250 g roll of puff pastry thawed
  • 30 ml Butter
  • 250 g punnet mushrooms chopped
  • 250 g smooth cream cheese
  • 250 g biltong thinly sliced (keep some to garnish)
  • 50 g Peppadews roughly chopped
  • 15 ml fresh thyme
  • Salt and freshly ground pepper to taste
  • 1 cup of grated cheddar cheese


  • Preheat oven to 180 degrees
  • Cut Pastry to fit a spring form quiche tin, blind bake the crust for 10 minutes. Allow to cool.
  • Heat the butter in frying pan and saute mushrooms till brown and cooked. Spread cream cheese over the crust, arrange mushrooms biltong, peppadews and thyme on of the cream cheese. Sprinkle with cheese and bake for 20 minutes

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