Cherry Tomato & Crème Fraîche Tarts
Ingredients
- 3 sheets shortcrust pastry, defrosted
- 4 eggs
- 200g Bulla Crème Fraîche
- 1/4 cup grated parmesan cheese
- 1 tsp wholegrain mustard
- freshly ground black pepper and salt flakes, to taste
- 375g mixed cherry tomatoes, halved
- 1/4 cup basil leaves
Tips
- If you don’t have individual pie tins, use a large muffin pan instead. Serve warm or chilled. Perfect for lunch boxes or a great lunch idea made more substantial with a seasonal salad. Try adding chopped chives, spring onions or some roasted pumpkin cubes for a variation.
Cooking Directions
- Preheat oven to 200°C (180°C fan-forced). Cut pastry sheets into 12cm diameter rounds. Press into 6 x 10cm individual pie tins and place on an oven tray. Line with baking paper and fill with blind baking beans. Cook for 12 minutes. Remove paper and beans and allow cases to cool.
- Whisk together the eggs, half the Bulla Crème Fraîche, parmesan, mustard and seasonings. Divide tomatoes between tart cases and pour over the crème fraîche mixture.
- Bake tarts for 18 minutes until set. Allow to cool slightly before removing from tins. Serve with an additional dollop of remaining Bulla Crème Fraîche, basil leaves and more tomatoes if desired.
Ingredients
- 3 sheets shortcrust pastry, defrosted
- 4 eggs
- 200g Bulla Crème Fraîche
- 1/4 cup grated parmesan cheese
- 1 tsp wholegrain mustard
- freshly ground black pepper and salt flakes, to taste
- 375g mixed cherry tomatoes, halved
- 1/4 cup basil leaves
Tips
- If you don’t have individual pie tins, use a large muffin pan instead. Serve warm or chilled. Perfect for lunch boxes or a great lunch idea made more substantial with a seasonal salad. Try adding chopped chives, spring onions or some roasted pumpkin cubes for a variation.