Another quick and delicious recipe from Annabel Karmel’s Busy Mum’s Cookbook. You can always cheat and buy ready-made pastry if you’re really pushed for time.
Mini Cheese and Tomato Tartlets
Makes: 24 Tartlets PREP: 25 MINS, PLUS CHILLING COOK: 15 MINS
FOR THE FILLING
1 tbsp olive oil
2 onions, finely chopped
1 tbsp chopped fresh thyme leaves
2 large eggs, beaten
150 ml (¼ pint) double cream
12 cherry tomatoes, halved
25 g (1 oz) Parmesan cheese, finely grated
salt and black pepper
This recipe is bound to incite some serious lunchbox envy. With melt-in-the-mouth pastry and the most delicious cheese, tomato, onion and thyme filling, these tartlets make a great lunch or mouthwatering canapé.
STEP ONE To make the pastry, put the flour and butter into the bowl of a food processor with a little seasoning. Whizz until the mixture resembles breadcrumbs. Add the egg and 1 tablespoon of water and whizz until the mixture forms a ball.
STEP TWO Roll out the pastry on a clean, lightly floured work surface to 5 mm (¼ in) thick, then cut into 24 rounds using a 5 cm (2 in) fluted round cutter. Line each hole of 2 x 12-hole deep mini bun tins with the pastry circles and prick the bases with a fork. Chill in the fridge.
STEP THREE Preheat the oven to 200°C/400°F/Gas 6.
STEP FOUR To make the filling, heat the olive oil in a saucepan over a low heat. Add the onion and sauté for 5 minutes until soft. Add the thyme leaves, season to taste and leave to cool. Whisk the eggs and cream together in a jug.
STEP FIVE Remove the pastry from the fridge and divide the cooked onion evenly between the pastry cases. Top each with a cherry tomato half, cut side up. Pour over the egg and cream mixture and sprinkle the Parmesan cheese over the tarts. Bake the tarts for about 15 minutes, until golden on top and crisp underneath.
Recipe from Annabel Karmel’s Busy Mum’s Cookbook
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