Name: Savoury tartlets
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 20 servings
Cuisine: Bake
Ingredients: 240.00 g flour cake; 1.00 ml salt; 110.00 g butter cold; 125.00 ml water iced; 3.00 onion medium, chopped; 100.00 g cheddar cheese finely grated; bacon rashers, chopped; 3.00 tomatoes thinly sliced; dried Italian herbs; caraway seeds; 2.00 eggs extra-large; 250.00 ml cream; mustard powder; salt and freshly ground black pepper to taste

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Ingredients (14)

PASTRY

240.00 g	flour — cake
1.00 ml	salt
110.00 g	butter — cold
125.00 ml	water — iced

FILLING

3.00	onion — medium, chopped
100.00 g	cheddar cheese — finely grated
	bacon — rashers, chopped
3.00	tomatoes — thinly sliced
	dried Italian herbs
	caraway seeds

CUSTARD MIXTURE

2.00	eggs — extra-large
250.00 ml	cream
	mustard — powder
	salt and freshly ground black pepper — to taste

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Method:

Preheat the oven to 180 ºC (350 ºF). Spray two muffin tins with non-stick spray. Sift the cake flour and salt together. Rub the butter in with your fingertips until the mixture resembles breadcrumbs. Add just enough iced water to form a stiff dough. Shape the dough into a ball. Wrap in plastic wrap and chill for at least half an hour. Roll out the dough on a floured surface until 2-3 cm thick and cut out circles 7 cm in diameter. Place the pastry circles in each muffin hollow and chill once more for about 20 minutes. Trim the edges with a sharp knife and prick the base of each pastry shell with a fork.
Spoon 15-20 ml onion into each tartlet. Sprinkle about 15 ml Cheddar cheese on top. Top a third of the tartlets with the coarsely chopped bacon and another third of the tartlets with a slice of tomato each. Sprinkle the tartlets topped with tomato with Italian herbs. Crush the caraway seeds slightly and sprinkle over the remaining tartlets, the ones with neither bacon nor tomato.
Beat the eggs and cream together, season with about 2 ml mustard powder and salt and pepper to taste. Pour a little of the mixture into each tartlet and bake for about 30 minutes or until the egg mixture has set.
Makes 20-24 tartlets.