SAVOURY PARMESAN TARTLETS

Savoury parmesan tartlets image

These perfect party tartlets are a great make-ahead starter for a fancy Sunday lunch

Provided by Sara Buenfeld

Time 45m

Yield Makes 28

Number Of Ingredients 11

Ingredients

375g ready-rolled shortcrust pastry sheet
flour , for dusting
1 egg , beaten with a good pinch of flaky salt
3 tbsp finely grated parmesan
7 cherry tomatoes , halved
200g bought hummus
few chives
200g soft cheese
85g smoked salmon
dill sprigs
tiny capers , optional

Steps:

Heat oven to 200C/180C fan/gas 6. Roll out pastry sheet on a lightly floured work surface to a large oblong measuring 30 x 40cm. Stamp out 24 rounds with a 6.5cm round cutter, then carefully place them in fairy cake or muffin tins to form tiny tarts. Prick the bases with a fork.
Brush the pastry with the beaten egg, scatter with the parmesan and bake for 10-12 mins until golden. Scrunch the pastry trimmings together, then re-roll and stamp out 4 more rounds. Glaze and bake as before. When all the pastry cases come out of the oven, roast the cherry tomato halves on a baking tray for 8 mins. The cases will keep in a tin for up to 3 days or freeze for 3 months. The tomatoes will keep in the fridge for 24 hrs.
To serve, fill some cases with a teaspoon of hummus, a cherry tomato and a few snipped chives. Fill others with soft cheese, a twirl of salmon, dill and black pepper and capers, if you like.

Nutrition Facts : Calories 107 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.34 milligram of sodium