It felt like it was time for something savory and these tartlets looked fun! This recipe is from Mary Berry, who judged Great British Baking Show for a good many years.
The pastry dough is pretty easy to make since you basically throw everything in a food processor and mix it up. It came together pretty well and I was able to roll it out and cut the circles fairly easy. Note: I used a dough scraper to help gently get the circles off the countertop. I don’t think I had the right pan so I just used a mini muffin tin and created circles that were big enough to fill each muffin cup.
I could not find sun-dried tomato paste so I just used normal tomato paste. You put a little dollop of this onto the pastries and then add cheese. I mixed together the eggs and heavy whipping cream (my substitute for double cream) and poured it into each pastry round as well. This is where things got super messy. In order to get a decent amount of the egg mixture it ended up going over the edge of my pastries and in a few cases all over the top of the muffin pan. There wasn’t much I could do to avoid this so I just kept going and topped it with chives and three slices of grape tomatoes. Mine were ready in about 22 minutes but of course that can vary based on your oven temperature.
Despite the egg mixture coming over the top in some cases these were fairly easy to get out of the tin. There weren’t as pretty as those in the photo, but they smelled good. We ate them while they were still warm and they were very good. I would definitely use a different pan next time as that would help ensure proper proportions for everything and avoid the egg mixture getting all over the place. The pastry was very good and added a nice cheese flavor; plus, no soggy bottoms so that’s good. 🙂
While they’re a little time intensive, I’d make these again and maybe do a slightly bigger version rather than these mini tartlets. Not too difficult either and these would be perfect for brunch or as an appetizer.
Recipe Used: BBC