Name: Savoury parmesan tartlets
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Makes 28
Cuisine: British
Ingredients: 375g ready-rolled shortcrust pastry sheet; flour for dusting; 1 egg beaten with a good pinch of flaky salt; 3 tbsp finely grated parmesan; 7 cherry tomatoes halved; 200g bought hummus; few chives; 200g soft cheese; 85g smoked salmon; dill sprigs; tiny capers optional

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

Hummus & roasted tomato

7 cherry tomatoes
halved
200g bought hummus
few chives

Smoked salmon & dill

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

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.