Mini Vegetable Tartlets - By Juliet Sear

Difficulty

Medium

Time

60 min

Author

Juliet Sear

Ingredients

Servings

12

Makes

12 tartlets

Filling

  • 200 g baby carrots

  • 200 g baby courgettes

  • 75 g sundried tomatoes, chopped

  • 125 g mascarpone

  • 1 egg, medium

  • 75 g green pesto, or red

  • 25 g cheddar, grated

  • 25 g Parmesan, grated

  • black pepper, as needed

250 g plain flour, (plus extra for dusting)

125 g butter

30 g Parmesan, grated

1 egg yolk

black pepper, as needed

butter, as needed, for greasing

Utensils

Cupcake tin non-stick, Round cutter large, Parchment paper, Baking beans or rice, or pasta

Instructions

Step 1

Grease the tin with butter.

Step 2

Blitz the cubed butter and flour in until it resembles breadcrumbs, then add the parmesan, black pepper and egg yolk. Blitz again adding a little cold water until a dough begins to form. Tip out on the surface, bring together and roll out to a large thin sheet of pastry using a little plain flour, (about the thickness of a pound coin)

Step 3

Cut out rounds large enough to line the bottom and sides of each hole, (you can re roll the scraps) press in neatly and chill for 30 mins.

Step 4

Preheat the oven to 180c fan, line the cases with scrunched up parchment squares, fill with baking beans and bake blind for 15 minutes.

Step 5

Remove the paper and beans and bake for a further 10 minutes until crisp and golden.

Step 6

Meanwhile, thinly slice the veggies into strips, place in a bowl, season, cover with some water and microwave or steam for a few mins until softened and bendy, pop into cold water and set aside.

Step 7

Mix together the rest of the filling ingredients and a couple of teaspoons of filling to each pastry case then roll up a couple of the sliced vegetables to form a spiral for the centre of your tart. Continue wrapping vegetable slices around to form a rose like effect.

Step 8

Bake at 160 degrees for 25-30 mins until the filling has set and the veggies are browning.