250 g gofio, 2 eggs, 250 g flour, 40 g lard, salt and water.
Make a dough with all the ingredients and leave it to stand for about 1 hour. In the meantime, prepare the cream base for the filling by boiling the milk or cream (1 litre) and adding 8 lightly beaten eggs, salt and pepper. To make the tarts, cover the mould with the dough making sure that is not too thick. Lastly, mix the cream base with your chosen ingredients, fill the tarts and bake at 180°C for 5 to 10 minutes.
– Cook lightly chopped vegetables.
– Quiche Lorraine; bacon and cream base. Sprinkle with cheese and bake.
– Mushroom: steam and sauté the mushrooms and mix with the cream base.
– Shellfish: mussels, prawns, mushrooms, cream base and sprinkle with cheese (you can substitute the milk or cream for fumet.)