Olive and Sun Dried Tomato Tartlets
By Marlene Metherel
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
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.
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.