When the guests come home MINI CHEESE AND TOMATO TARTLETS

Got folks com­ing over? Here are some dishes and desserts to whip up when en­ter­tain­ing for four or more

WKND - - Kitchen Classics Dinner & Dessert - By annabel Karmel, Best- sell­ing au­thor In­gre­di­ents

For the pas­try:

• 175 gm plain flour, plus ex­tra for


• 75 gm chilled un­salted but­ter, cubed

• 1 large egg, beaten

• Salt and black pep­per

For the fill­ing:

• 1 tbsp olive oil

• 2 onions, finely chopped

• 1 tbsp chopped fresh thyme

• 2 large eggs, beaten

• 150ml dou­ble cream

• 12 cherry toma­toes, halved

• 25g Parme­san cheese, finely grated

• Salt and black pep­per


To make the pas­try, put the flour and but­ter into a bowl of a food pro­ces­sor with a lit­tle sea­son­ing. Whizz un­til the mix­ture re­sem­bles bread­crumbs. Add the egg and one ta­ble­spoon of wa­ter and whizz un­til the mix­ture forms a ball.

Roll out the pas­try on a clean, lightly floured work sur­face to 5mm thick, then cut into 24 rounds us­ing a 5cm fluted round cut­ter. Line each hole of two 12- hole deep mini bun tins with the pas­try cir­cles and prick the bases with a fork. Chill in the fridge. Pre­heat the oven to 200° C. 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, sea­son to taste and leave to cool. Whisk the eggs and cream to­gether in a jug.

Re­move the pas­try from the fridge and di­vide the cooked onions 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.

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