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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

For the parmesan pastry shells

Hummus & roasted tomato

Smoked salmon & dill

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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Comments, questions and tips (9)

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Overall rating

A star rating of 4.6 out of 5.5 ratings

seaduck64

question

Hi If using the pastry cases from frozen. Once you've removed them an hour before filling. Do the cases need reheating if the fillings do not. I.e. the fillings suggested below do not need cooking. Many thanks.

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. They shouldn't need reheating for the cold fillings. The exception to this would be if they had gone slightly soggy for any reason on defrosting - if this happens, reheat until crisp then cool completely before adding the cold fillings. Best wishes, BBC Good Food Team.

Val Horton avatar

Val Horton

question

Please could you let me know if it would be better to use two shallow 12 hole tartlet tins or a deeper 24 mini muffin tin. Many thanks.

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Either would be fine so it depends what size you prefer. Using shallower tins makes it slightly easier to remove the pastry cases, so you might prefer to use these. We hope this helps, BBC Good Food Team.

Val Horton avatar

Val Horton

question

Please can you let me know if the cooked tartlet cases can be frozen and then reheated in the oven with a topping of cooked leeks, cream and parmesan or would I have to reheat first and then add the topping.

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. You can freeze these once baked and then defrost at room temperature for about an hour before filling and baking. There's no need to reheat the pastry before you add the filling as they will reheat enough whilst the filling cooks. We hope this helps. Best wishes, BBC…

Heather Zavaďák-Wyche avatar

Heather Zavaďák-Wyche

Ran out of smoked salmon and used some caviar instead - delicious!

Moomarang

A star rating of 4 out of 5.

I made the tomato & humous filling - cheated with pre-made cases & grated parmasan on top instead - very nice!

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