Spaghettini Tart - Miele DGC 6000 XL Cookbook

Ingredients
250 g spaghettini
Salt
Butter for greasing
Sauce:
1 onion
100 g diced streaky bacon
250 g mushrooms
1 red or orange pepper
150 ml milk
3 medium eggs
100 ml double cream
1 tsp dried oregano
Salt
Black pepper
1 pinch nutmeg
125 g Mozzarella
50 g grated Parmesan
244 Savoury treats

Spaghettini tart

Serves 4
1
Cook the spaghettini in
salted boiling water accord-
ing to the packet instructions
until it is al dente and drain.
2
Grease an oven dish, put the
pasta into the dish and press
down tightly. Using two forks,
raise the edges to form a rim.
3
Peel and chop the onions
and sweat in a covered* solid
container with the bacon (see
below for settings).
4
Meanwhile, clean and
quarter the mushrooms.
Wash, de-seed and fi nely dice
the pepper. Distribute over
the pasta with the bacon and
onions.
5
Stir together the milk, eggs
and cream, season well
with oregano, salt, pepper and
nutmeg and pour the mixture
over the vegetables. Drain and
coarsely grate the Mozzarella,
mix with Parmesan, sprinkle this
on top. Place on the rack in the
oven and bake (see below for
settings).
*Suitable lids for Miele steam containers
are available from the Miele online
shop.
Settings: Step 3
Function: Steam cooking
Temperature: 100°C
Duration: 5 minutes
Settings: Step 5
Funtion: Combination mode/
Fan plus
Temperature: 170-190°C
Moisture: 95%
Duration: 40 minutes
Shelf level: 1