Tom and Basil Tartlets
Over a year ago
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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
Accompaniment
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Description
Light quiche-style tomato and basil Tarts
Method
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1
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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