Savoury Parmesan tartlets

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• bev

  20 November 2011

  bev rated and commented on this recipe

  

  so easy and very moreish

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• Mike

  29 November 2012

  Mike commented on this recipe

  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

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• Catherine79

  16 February 2013

  Catherine79 rated and commented on this recipe

  

  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.

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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

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Difficulty and servings

Makes 28

Preparation and cooking times

Prep 25 mins

Cook 16 - 20 mins

Freeze baked cases only

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

PER SERVING

107 kcalories, protein 3.0g, carbohydrate 7.0g, fat 8.0 g, saturated fat 3.0g, fibre 1.0g, sugar 1.0g, salt 0.34 g

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