Tarts are my new obsession! I’ve been stuck in the kitchen for the last 2 weeks filling pastry cases with an array of weird and wonderful savoury combinations and just can not get enough of trying new flavours. The latest one – baked fennel, shallot and pear – I’m particularly fond (and proud) of, so thought I’d share it with you
Tarts are great filling little treats to eat on the go or take to friends for lunch or a picnic (indoors from now on, English Summer is a long gone memory…)
Best eaten as soon as they pop out of the oven but will also keep for a few days in the fridge. Pop your head in every hour or so, warm up or enjoy cold till the whole batch has disappeared!
Here are a few of my fav’s from the week, before I get to the recipe of the star of my “show”
Red grape, goat’s cheese and cumin
Here is a great one for you to make:
Beat 2 eggs with 50 gr ricotta cheese and a pinch of sea saltand add a handful (30gr) finely grated parmezan cheeseI already have my tart cases pre-baked. You can either make your own pastry of buy a ready rolled shortcrust sheet from the supermarket – all depends on how much time you have on your hands…I usually take a day only for case baking, store them in a airtight container, then have fun with the fillings whenever I feel like it.
Fill the cases a third up with the eggy mixture. I’m using 11cm cases so only gonna do 2 tartsDeep stuff with a bit of everything and fill up with some more mix if needed I’ve got a bit of the mix left and there’s no way I’m throwing it, so gonna break 100 gr of feta cheese in it and chop a spring onion in for a biteThat will fill a few small cases and will be sooo moreish. Crack some black pepper on top of all the tartsHere we go, in the oven at 180C for 30-40 minutes. Keep an eye on them – ready when risen, set and golden in colour. Let theme rest for a couple of minutes on a cooling rack
Gorgeous, if I may say so myself