RECIPE SHARED: Our Mini Savoury Tartlets


23 Aug
23Aug

You asked for our Savour Mini Tartlet Recipe and our Chefs here at Nutmeg and Pepper are happy to share our secrets with you.

The following recipe we use Organic Free Range Eggs and other local sourced products but these may be swapped out by what you are able to rustle up in your neck of the woods. The fillings can also be changed, as we do this regularly, the fillings could be Sweet Chili and Corizo or Balsamic Roasted Tomato and Bocconcini, Hickory Smoked Bacon, Caramelised Onion & Goats Cheese.... the flavours are endless.


MINI SAVOURY TARTLETS QTY 12 serves

Ingredients Required:                                                                       

Pastry:

Organic Non Bleached Plain Flour1cup
Baking Powderpinch
Butter, cold, diced85grams
Egg Yolk1each
Cold Water2tbsp



Filling 1:

Spinach, blanched, refresh (We use Organic Baby Spinach)6leaves
Cheese, grated60grams
Pinenuts30grams



Filling 2:

Salmon, fresh, grilled, shredded (Best bought at your local Fish Monger)60grams
Local Sourced Cheese, grated for this we use Norco Cheese60grams
Dill, sprigs6small sprigs



Custard:

Eggs - Organic Free Range 700g2each
Plain Flour1tsp
Organic Thickened Cream½cup
Organic Full Cream Milk½cup
Nutmeg and Turmericpinch

 Method: Pre heat oven to 150C.

Grease and flour 12 small quiche tins or use a mini muffin pan.

For pastry: In a food processor, whisk the flour & baking powder for 30 seconds, add the butter and process until the mixture resembles fine breadcrumbs.

Add the egg yolk and cold water. Process (adding a little more water if necessary) until the mixture forms a ball. Wrap in plastic and refrigerate for 20 minutes. Turn the dough out onto a floured board, then roll out and fit into small quiche tins.

Cut grease-proof paper to fit inside each case, cover with pastry weights and bake blind for 10 minutes.

Custard: Beat all the ingredients together until smooth. Fill some pastry shells with spinach, cheese and pinenuts then fill the rest with salon, cheese and dill.

Pour the custard mix over the filling, Do this while the pastry is still hot to minimise leaks. Bake in oven for 20 minutes or until set. Cool in tins before removing the quiches to wire racks until cold.

To serve: garnish the spinach quiches with extra pinenuts and salmon with sprigs of dill.

Serve warm.

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