Very Small Tarts Indeed

This recipe is a recent find as I was looking for a vegetarian version of sausage rolls, that is, a really tasty snack/treat, for Christmas. It is from a Hairy Bikers book though I have adapted it as their recipe is not vegetarian. Mini quiches might seem a bit of a faff but these are very easy. I am writing the recipe up today because it made lots at the time so there were some cases in the freezer -  and we have just finished them for lunch. Definitely delicious.

Cheese Tartlets

Pastry

180 g plain flour
100g butter
50g grated parmesan
1 egg yolk
1 tsp - 1 tbs cold water
(2tsp chopped thyme - optional)

1. Make the pastry in your processor, or mixer, or by hand - it may not need all the water so just add 1 tsp first and then add the rest in drops if it is too crumbly.
2. Chill it for at least half an hour.
3. Then roll it out gently and cut it into rounds to fit your tart tin - the one you would use for mince pies or jam tarts. It will make at least 18 and maybe more. At this stage you can freeze them, then fill them and bake them from frozen. Very handy!

Filling

3 eggs beaten
1/2 300ml tub of creme fraiche
150 g gruyere - or other strong tasting cheese
Black pepper

1. Mix this all together, keeping back a very little cheese to sprinkle on the tops.
2. Fill your cases; add a topping of cheese to each one.
3. Bake in a oven at No 4/180 C for 20 mins or so till set but still wobbly.
4. Eat hot, warm or cold.

You can add 150 g chopped pancetta for a trad quiche lorraine flavour - or some chives - or a few green olives finely sliced. I have done both these vegetarian options and they were good.
If you have some cases in the freezer, you won't need to make a whole new lot of filling; perhaps one egg, half a pot of creme fraiche with even a bit of yoghurt  - the filling is quite good tempered.

These would also make a starter with some salad garnish or handed round with drinks....