MINI CHEESE AND TOMATO TARTLETS

Super Food Ideas - - BOOK EXTRACT -

»» Annabel says: 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 also make a great grown-up lunch or canapé.

MAKES 24 PREP 25 MIN­UTES (PLUS 30 MIN­UTES

RE­FRIG­ER­A­TION) COOK 20 MIN­UTES TO GET THE PAT­TERN ON THE EDGE OF THE PAS­TRY CASE, YOU’LL NEED A 5CM-ROUND FLUTED COOKIE CUT­TER.

1¼ cups plain flour, plus ex­tra for dust­ing 75g chilled un­salted but­ter, chopped 1 large egg, lightly beaten 1 ta­ble­spoon iced wa­ter Fill­ing 1 ta­ble­spoon olive oil 2 brown onions, finely chopped 1 ta­ble­spoon chopped fresh thyme leaves 2 large eggs, lightly beaten 150ml dou­ble cream 12 cherry toma­toes, halved ¹⁄³ cup finely grated parme­san 1 Grease 2 x 12-hole (¹⁄³-cup-ca­pac­ity) muf­fin pans. 2 Place flour and but­ter in a food pro­ces­sor. Sea­son with salt and pep­per. Process un­til mix­ture re­sem­bles fine crumbs. Add egg and iced wa­ter. Process un­til mix­ture forms a ball. 3 Roll out dough on a lightly floured sur­face un­til 5mm thick. Us­ing a 5cm-round fluted cookie cut­ter, cut 24 rounds from pas­try, re-rolling and cut­ting trim­mings. Line pre­pared pan holes with pas­try. Prick bases with a fork. Re­frig­er­ate for 30 min­utes. 4 Pre­heat oven to 220°C/200°C fan-forced. 5 Make Fill­ing Heat oil in a saucepan over low heat. Add onion. Cook, stir­ring, for 5 min­utes or un­til soft. Stir in thyme. Sea­son with salt and pep­per. Whisk egg and cream to­gether in a jug. 6 Di­vide onion evenly among pas­try cases. Top each with a cherry tomato half, cut-side up. Pour over egg mix­ture and sprin­kle with parme­san. Bake for 15 min­utes or un­til golden. Stand in pans for 2 min­utes. Care­fully trans­fer tartlets to a wire rack to cool. Serve. NU­TRI­TION: (each) 425kj; 7.4g fat; 4.2g sat fat; 2.3g pro­tein; 6.4g carbs; 0.6g fi­bre; 39mg chol; 46mg sodium.

This is an edited ex­tract from Busy Mum’s Cook­book ($55, Pen­guin) by Annabel Karmel. On sale na­tion­ally at good book­shops and on­line re­tail­ers.

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