September 28, 2016
You will need 12 tart tins, 10 cm in diameter. Great hot or cold, serve with rocket leaves with a splash of balsamic vinegar or glaze. If pressed for time short crust pastry from the freezer can also be used.
For the Pastry
1Pre heat the oven to 180C and grease the tart tins (with Nuttelex) and dust with flour
2Prepare the pastry by placing the flour, Nuttelex, egg & water in to an electric mixer. Using a dough hook on slow speed, mix until the ingredients just come together to form a dough.
3Turn out on to a floured bench and mould up into a round shape. Cover completely with Cling wrap and place in the fridge.
4Gently fry the leeks, mushroom and spinach in some Nuttelex until soft and translucent. Season with salt and ground black pepper.
5Grate the cheese and slice the tomatoes, and set aside.
6Prepare the tartlet mix by placing the eggs, milk and cream in a bowl and whisk thoroughly then set aside.
7Lightly flour the bench take the pastry from the fridge and remove the cling wrap.
8Roll out the dough, cut out circles 12 cm in diameter and use to line the tartlet tins, pressing in gently. Then leave to rest for 10 minutes. Trim any overhanging edges.
9Place tins in the oven to blind bake for 5-8 minutes.
10Remove from the oven and evenly divide the grated cheese, leeks, mushrooms, spinach, and cherry tomatoes between the tartlet tins. Break up the feta and sprinkle over the top.
11Pour in the egg mixture over each tartlet tin and follow with fresh ground black pepper over the top.
12Place into the oven for approximately 30 minutes or until the tartlets are not liquid in the centre.