Garlic & herb roast lamb on boulangère potatoes
Cooking succulent lamb and herby potatoes together means the potatoes absorb all the lovely juices
Savoury parmesan tartlets
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Makes 28
Skip to ingredients
For the parmesan pastry shells
- 375g ready-rolled shortcrust pastrysheet
- flourfor dusting
- 1 eggbeaten with a good pinch of flaky salt
- 3 tbsp finely grated parmesan
Hummus & roasted tomato
- 7 cherry tomatoeshalved
- 200g bought hummus
- few chives
Smoked salmon & dill
- 200g soft cheese
- 85g smoked salmon
- dillsprigs
- tiny capersoptional
Nutrition: per serving
- kcal107
- fat8g
- saturates3g
- carbs7g
- sugars1g
- fibre1g
- protein3g
- salt0.34glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Roll out pastry sheet on a lightly floured work surface to a large oblong measuring 30 x 40cm. Stamp out 24 rounds with a 6.5cm round cutter, then carefully place them in fairy cake or muffin tins to form tiny tarts. Prick the bases with a fork.
step 2
Brush the pastry with the beaten egg, scatter with the parmesan and bake for 10-12 mins until golden. Scrunch the pastry trimmings together, then re-roll and stamp out 4 more rounds. Glaze and bake as before. When all the pastry cases come out of the oven, roast the cherry tomato halves on a baking tray for 8 mins. The cases will keep in a tin for up to 3 days or freeze for 3 months. The tomatoes will keep in the fridge for 24 hrs.
step 3
To serve, fill some cases with a teaspoon of hummus, a cherry tomato and a few snipped chives. Fill others with soft cheese, a twirl of salmon, dill and black pepper and capers, if you like.
