Quiche tarts like a pro

Daily Mail - - Inspire -

Bonny Porter, co-founder of Balls & Com­pany, on the clas­sic . . . US­ING a muf­fin tray with 5cm di­am­e­ter rounds, lightly grease with 10g but­ter. Place rounds in muf­fin trays and fill with pas­try weights. Bake at 200c for 8 min­utes or un­til the bot­tom is cooked through. Al­low to cool and re­move weights. Fill each tart with 1 cherry tomato (halved), a pinch of thyme and 5g goats cheese. Beat 3 eggs with 30g cream and dis­trib­ute evenly among each tart­let. Sea­son. Bake for 5 min­utes, un­til egg is cooked through.

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