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
A staple of Middle Eastern diets, this is a purée of cooked chickpeas, flavoured with tahini (a…
- few chives
Smoked salmon & dill
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.
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.
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.
VariationsYou can also fill these tartlets with prawn cocktail, pâté and chutney, taramasalata... whatever takes your fancy.