Tom and Basil Tartlets Recipe at MyDish

Tom and Basil Tartlets

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Method

  • You'll need a patty tin with 4 large wells to make 4 individual tarts
  • 1. Preheat oven to Gas 6
  • 2. Roll out pastry and cut 4 circles, each large enough to fit into the base of each patty tin

  • 3. Blind bake the pastry for 5 minutes using baking parchment and dried beans

  • 4. Meanwhile, beat the egg in a large bowl or jug and then add the milk, cream and seasoning and beat again.

  • 5. Cut the tomato vertically into 4 slices

  • 6. Remove pastry from the oven and lower the temperature to Gas 3

  • 7. Place a slice of tomato and 2 basil leaves on top of each pastry base and then pour on your egg mixture until it reaches the top of the well

  • 8. Return to the oven for 20 minutes or until puffed up and golden on top

  • 9. Loosen around the edge of each tart with a palette knife while they are still hot

  • 10. Tom and Basil tartlets: DONE!

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    Ingredients

    • 50ml Milk
    • 1 Egg
    • 1 Large Tomato
    • 8 Leaves Basil
    •  Salt and Pepper
    • 250g Ready made ShortCrust pastry
    • 50ml Single Cream

    By Views 1461  Added Wed Jul 16 2008


    Light quiche-style tomato and basil Tarts

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