Ingredients
175g FAGE Total
1 egg
225ml milk
180g crayfish (drained from brine)
50g sun-blush tomatoes
50g Swiss gruyere cheese
4 ready baked 11cm savoury tart cases
A handful of fresh herbs
250g wild rocket salad
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Steps
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Pre-heat the oven to 350F/180C/Gas Mark 4.
- Mix together the egg, 75ml milk and 75g of FAGE Total yoghurt.
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Fold in the crayfish, sun-blush tomatoes and cheese. Season to taste.
- Divide the mixture equally between the four tart cases and bake in the oven until golden brown and set.
- Meanwhile, make the dressing for the salad: Blitz together a handful of fresh herbs with 100g of yoghurt and 150ml of milk. Season to taste.