Savoury tartlets

Recipe from: 9/16/1993 12:00:00 AM
Ingredients 17
Servings 2
Minutes 20 min + chilling ti


Serving Change
  • 240
    cake flour
  • 1
  • 110
    cold butter
  • 125
    iced water
  • 3
    medium onions, coarsely chopped
  • 100
    Cheddar cheese, finely grated
  • few rashers bacon (rind removed) coarsely chopped
  • 3
    small tomatoes, thinly sliced
  • Italian herbs
  • caraway seeds
  • 2
    extra-large eggs
  • 250
  • mustard powder
  • salt and pepper to taste


20 min + chilling ti
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.

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