Savoury Parmesan tartlets

Savoury Parmesan tartlets

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(2 ratings)

Prep: 25 mins Cook: 16 mins - 20 mins


Makes 28
These perfect party tartlets are a great make-ahead starter for a fancy Sunday lunch

Nutrition and extra info

  • Freeze baked cases only

Nutrition: per serving

  • kcal107
  • fat8g
  • saturates3g
  • carbs7g
  • sugars1g
  • fibre1g
  • protein3g
  • salt0.34g
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For the parmesan pastry shells

  • 375g ready-rolled shortcrust pastry sheet
  • flour, for dusting



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1 egg, beaten with a good pinch of flaky salt



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 3 tbsp finely grated Parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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



    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…


  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.

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Comments (4)

catbail's picture

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

cath79's picture

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


bevrea's picture

so easy and very moreish

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