These little savoury tarts are so small, light and delicious, you’ll lose track of how many you’ve eaten! I decided to post these as a lunch box idea because they’re a variation on the everyday sandwich and you can add absolutely any filling. These are made with tomato and cream cheese, but you can add feta, left over chicken with a bit of mayo, tuna mayo, cheddar cheese, ham…. take your pick! More and more, I’m hearing from my kids that they don’t have long enough breaks to sit down and eat properly at school. A sign of the times I guess. So what could be better then, than bite sized little tarts that they can munch on throughout the day? Deliciously filled and nutritious!
Here’s what goes in:
(This will make 24 small tarts if you use a mini muffin pan)
1 cup of cake flour, 1 cup of grated cheddar cheese and 1/2 cup of butter, for the base
1/2 cup of cream cheese
1/4 cup of milk
Slices of small Rosa tomatoes
Herbs like origanum
Salt and paprika to season
Alternatively, use any filling you’d like!
How to do it:
Pre-heat your oven to 180*. Combine the butter, flour and grated cheddar in a food processor to form a ball of pastry. You can press this straight into each (greased) muffin cup and then bake them for just 5 minutes so the pastry gets a head start. Once that’s done, place a slice of tomato in each one (or a teaspoonful of your desired filling) and sprinkle with some salt and herbs. Whisk the eggs and milk together with the cream cheese (if you’re going to use cream cheese) and pour this into each little cup, being careful to not let it overflow. A sprinkle of paprika at this stage gives them an attractive finish. Bake the tarts for about 15 minutes or until your filling is set.