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.