Savoury Parmesan tartlets

Savoury Parmesan tartlets

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 25 mins Cook: 16 mins - 20 mins

Skill level

Easy

Servings

Makes 28

These perfect party tartlets are a great make-ahead starter for a fancy Sunday lunch

Nutrition and extra info

Additional info

  • Freeze baked cases only
Nutrition info

Nutrition per serving

kcalories
107
protein
3g
carbs
7g
fat
8g
saturates
3g
fibre
1g
sugar
1g
salt
0.34g

Ingredients

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

Houmous & roasted tomato

  • 7 cherry tomatoes, halved
  • 200g bought houmous
  • few chives

Smoked salmon & dill

  • 200g soft cheese
  • 85g smoked salmon
  • dill sprigs
  • tiny capers, optional

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.
  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.
  3. To serve, fill some cases with a teaspoon of houmous, 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 from Good Food magazine, April 2011

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
catbail's picture

The pastry cases were great, but I used different fillings. A good recipe for cases though.

cath79's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These were really great, tried both combinations which were well received. Just be sure to roll the pastry really thin or else you'll end up with uncooked pastry! My first batch had an uncooked middle but the second batch I rolled a lot thiner and they were perfect.

sealine's picture

Scattered with parmesan then filled with wild mushroom and shallot, and sat on top of a wild mushroom risoto
Served as a starter
Use a slightly smaller round cutter

Brilliant

bevrea's picture
  • 1
  • 2
  • 3
  • 4
  • 5

so easy and very moreish

Questions

Tips