Availability: In stock
Makes 12 little ones, easily doubled, trebled or quadrupled
Pastry tarts and quiches are so simple to cook in an AGA as the pastry and filling can be cooked together.
300g shortcrust pastry, ready rolled is ideal; use a gluten free one if you like.
100g ricotta or cream (double, whipping or single are all fine).
6 cherry tomatoes, halved
50g feta cheese, cut into 12 small chunks
Salt to taste
Freshly ground black pepper
Roll out the pastry to the thickness of a £1 coin if necessary and use a 7.5cm diameter cutter cut out circles to line the baking tray. Essential tip - lightly flour both sides of the pastry before pressing into the holes in tray, this will ensure that the tartlets come out of the their holes easily. Chill in the fridge or freezer for a few minutes while you prepare the filling.
Place the egg and ricotta or cream in a small bowl with a pinch of salt and beat until smooth. Assemble the tartlets by putting a chunk of ricotta into each pastry case, pour over the ricotta/cream mixture and top each one with a halved cherry tomato.
Heat the oven to 200c or use the AGA roasting oven and bake in the roasting oven for 15mins or so until the top of the tartlets are golden and the pastry is browned at the edges.
Use the AGA baking oven if you prefer and cook for 20 mins.
Serve warm or cold, top with a little creme fraiche and a few fresh thyme leaves if you like.
Ideal to make ahead and freeze. Freeze on a tray then bag up the tartlets to save space.
Spread out on a baking tray or in the original baking tray and reheat from frozen in the simmering oven for an hour, or in a hotter oven for less time.
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