Savoury tartlets

Recipe from: 10/1/2000 12:00:00 AM
Ingredients 21
Servings 25


  • 75
  • 1
    extra-large egg (reserve the rest for the filling)
  • pinch salt
  • 7
    boiling water
  • 90
    cake flour
  • 3
    baking powder
  • 20
  • 25
    cake flour
  • 180
    hot milk
  • 5
    chopped fresh parsley
  • 7
    grated onion
  • 2
    sun-dried tomato halves, softened in boiling water and chopped
  • pinch salt and black pepper
  • large pinch mustard
  • 1
    extra-large egg
  • 4
    slices presliced cheese, diced
  • paprika
  • fresh parsley
  • sour cream to serve


± 20 min
Melt the butter and allow to cool slightly until lukewarm. Beat the egg and salt together, add the water and mix with the butter. Sift the flour and baking powder together. Make a hollow in the centre of the dry ingredients and add the butter mixture. Mix with a wooden spoon to form a soft dough. Divide the dough into small balls and line the hollows of a patty pan with the pastry. (The pastry shells must be as thin as possible.) Set aside. Meanwhile, preheat the oven to 180 ºC (350 ºF). FILLING Melt the butter in a small saucepan and add cake flour. Simmer for a minute, remove from stove plate and whisk in milk. Return to the stove, add parsley, onion, chopped tomatoes and seasonings to taste, and simmer slowly until cooked and thickened. (Stir continuously to prevent the mixture from scorching.) Allow to cool. (Place cling film over the surface of the sauce to prevent a skin from forming.) Stir the egg and diced cheese into the filling and spoon into pastry shells. Sprinkle with paprika and bake for about 20 minutes until just done. Serve with a little sour cream on top of each tartlet and garnish with fresh parsley and paprika. Makes about 25 tartlets.

Read more on: bake  |  dairy

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