Savoury parmesan tartlets
- Sara Buenfeld
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Makes 28
Easy
Prep: 25 mins
Cook: 16 mins - 20 mins
A star rating of 4.6 out of 5.5 ratingsRate
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These perfect party tartlets are a great make-ahead starter for a fancy Sunday lunch
Freezable (Freeze baked cases only)
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Garlic & herb roast lamb on boulangère potatoes
A star rating of 4.8 out of 5.35 ratings
Ingredients
Nutrition
Units:
MetricUS
For the parmesan pastry shells
-
375g ready-rolled shortcrust pastry
sheet
-
flour
for dusting
-
1 egg
beaten with a good pinch of flaky salt
-
3 tbsp finely grated parmesan
Hummus & roasted tomato
-
7 cherry tomatoes
halved
-
200g bought hummus
-
few chives
Smoked salmon & dill
-
200g soft cheese
-
85g smoked salmon
-
dill
sprigs
-
tiny capers
optional
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Nutrition: per serving
-
kcal107
-
fat8g
-
saturates3g
-
carbs7g
-
sugars1g
-
fibre1g
-
protein3g
-
salt0.34g
low
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Method
-
step 1
Heat oven to 200C/180C fan/gas 6. Roll out pastry sheet on a lightly floured work surface to a large oblong measuring 30 x 40cm. Stamp out 24 rounds with a 6.5cm round cutter, then carefully place them in fairy cake or muffin tins to form tiny tarts. Prick the bases with a fork.
-
step 2
Brush the pastry with the beaten egg, scatter with the parmesan and bake for 10-12 mins until golden. Scrunch the pastry trimmings together, then re-roll and stamp out 4 more rounds. Glaze and bake as before. When all the pastry cases come out of the oven, roast the cherry tomato halves on a baking tray for 8 mins. The cases will keep in a tin for up to 3 days or freeze for 3 months. The tomatoes will keep in the fridge for 24 hrs.
-
step 3
To serve, fill some cases with a teaspoon of hummus, a cherry tomato and a few snipped chives. Fill others with soft cheese, a twirl of salmon, dill and black pepper and capers, if you like.
RECIPE TIPS
VARIATIONS
You can also fill these tartlets with prawn cocktail, pâté and chutney, taramasalata... whatever takes your fancy.
Recipe from Good Food magazine, April 2011
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A star rating of 4.6 out of 5.5 ratings
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