By Marlene Metherel
Crust 1/2 c wholemeal plain flour (I used whole wheat flour) 1/2 c white flour 1/2 tsp paprika 30 gm butter 1/4 c grated parmesan cheese 2 tbs water approx. 2 tbs extra grated parmesan cheese
Olive and sun dried tomato filling 1 tbs olive oil 1 onion chopped 1 clove garlic crushed 1 sm zucchini, chopped 1/3 c chopped sun-dried tomatoes 1/3 c pitted chopped black olives 2 tbs chopped fresh basil
Crust: Sift dry ingredients into a bowl, rub in butter, stir in cheese, and enough water to make ingredients cling together. Knead on a lightly floured surface until dough is smooth; cover, refrigerate 30 minutes.
Roll dough between sheets of greaseproof paper until 1 mm thick. Cut 5cm rounds from dough, place rounds in 4½ cm tart pans (I used my mini muffin pan); prick pastry all over with a fork. Bake at 350ºF for about 15 minutes or until lightly brown; cool.
Filling: Heat oil in pan, add onion, garlic, and zucchini, cook, stirring for about 3 minutes or until onion is soft; remove from heat. Stir in tomatoes, olives and basil.
Just before serving spoon mixture into pastry cases, sprinkle with extra cheese, and bake in moderate (350ºF) oven for about 5 minutes or until heated through.
Makes about 40 tartlets. Pastry can be cooked 2 days ahead. Store in air tight container. Filling can be made 2 days ahead and stored in fridge. |
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