Sunday, 30 April 2017

Two holidays in May!

I thought I'd get ahead of the game and give you some ideas since for the two long weekends coming up in May. For the recipe that follows you could make one large tart. If you'd prefer this route then grease and line a 22cm flan dish or spring clip tin.

Tartelettes
(in this version cheese and onion)

For the cases

225g wholemeal plain flour
110g unsalted butter, cubed
pinch of baking powder
ice cold water to bind

For the filling

2 medium onions, chopped finely
knob of butter and drop of rapeseed oil
12 grated cheese – mature cheddar, Red Leicester
and Gruyere
1 egg beaten, to bind
black pepper
1 tsp mustard – Dijon or wholegrain – optional

You'll need muffin or deep bun tins – if they are non stick then there's no need to grease and a straight sided cutter measuring 8cms x 3cms approx.

For the tartelettes use a food processor – add the flour, baking powder and butter and blitz until resembling breadcrumbs. Add a drop of ice cold water and blitz until the pastry comes together (do not over blitz). Tip the pastry onto a sheet of cling film – using the film gather the pastry together into a ball and fridge for 30 minutes.

Meanwhile soften the onions in the butter and rapeseed oil. Set aside to cool.

Mix the cheese, onions, black pepper and beaten egg together – set aside and chill in the fridge until you're ready to use.

Roll out the pastry on a lightly floured board and cut out your tartelette cases, place gently into your bun tin, chill in the fridge until you're ready to use.

Pre-heat your oven 180fan/200c/Gas 6.

When you are ready to bake put the chilled filling into the chilled cases and bake for 30 minutes – turn the tin after 15 – cook until they are golden brown.

Read on for the hints and tips and photos too!



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