Savoury parmesan tartlets
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Savoury parmesan tartlets

By Sara Buenfeld

These perfect party tartlets are a great make-ahead starter for a fancy Sunday lunch

  • Prep:25 mins
    Cook:20 mins
  • Easy

Nutrition per serving

  • kcal 107
  • fat 8g
  • saturates 3g
  • carbs 7g
  • sugars 1g
  • fibre 1g
  • protein 3g
  • salt 0.34g

Ingredients

  • 375g ready-rolled shortcrust pastry sheet
  • flour, for dusting
  • 1 egg, beaten with a good pinch of flaky salt
  • 3 tbsp finely grated parmesan
  • 7 cherry tomatoes, halved
  • 200g bought houmous
  • few chives
  • 200g soft cheese
  • 85g smoked salmon
  • dill sprigs
  • tiny capers, optional

Tip

Variations
You can also fill these tartlets with prawn cocktail, pâté and chutney, taramasalata... whatever takes your fancy.

Method

  1. Heat oven to 200C/180C fan/gas 6. Roll out pastry sheet on a lightly floured work surface to a large oblong measuring 30 x 40cm. Stamp out 24 rounds with a 6.5cm round cutter, then carefully place them in fairy cake or muffin tins to form tiny tarts. Prick the bases with a fork.

  2. Brush the pastry with the beaten egg, scatter with the Parmesan and bake for 10-12 mins until golden. Scrunch the pastry trimmings together, then re-roll and stamp out 4 more rounds. Glaze and bake as before. When all the pastry cases come out of the oven, roast the cherry tomato halves on a baking tray for 8 mins. The cases will keep in a tin for up to 3 days or freeze for 3 months. The tomatoes will keep in the fridge for 24 hrs.

  3. To serve, fill some cases with a teaspoon of houmous, a cherry tomato and a few snipped chives. Fill others with soft cheese, a twirl of salmon, dill and black pepper and capers, if you like.

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