Sundried Tomato & Goat’s Cheese Tarts

You’ll need 6 x 8cm (3cm-deep) round fluted tart pans with removable bases.
Makes 6 tarts

INGREDIENTS
300g  (2 cups) plain flour
125g  cold butter, chopped
40g  (1/2 cup) finely grated parmesan

Goats Cheese Filling
3 eggs
125ml (1/2 cup)  pouring cream
130g  soft goat’s cheese, plus extra, to serve
2 tbspn  finely chopped chives, plus extra, to serve
18  semi-dried tomato halves
2 tbspn  pine nuts, roasted

METHOD
1 Preheat oven to 200C. Grease tart pans.
2 Attach Multipurpose Blade to the work bowl of the Food Processor, then add flour to bowl. Season with pepper. With the motor running, add butter through small feed tube, processing until mixture resembles breadcrumbs. Add parmesan and 2 tbspn iced water. Process until mixture just comes together to form a dough (add extra 1 tbspn water if necessary; don’t over-process).
3 Shape dough into a disc, wrap in plastic wrap, then refrigerate for 10 minutes.
4 Divide dough into 6, then roll each portion out on a lightly floured work to a 3mm-thick round. Use pastry to line prepared pans. Trim excess, then prick base with a fork. Freeze tart shells for 15 minutes.
5 Place tart shells on an oven tray and bake for 10 minutes or until crisp. Cool.
6 To make filling, place eggs, cream and goat’s cheese in the work bowl of the Food Processor. Using the Multipurpose Blade, pulse for 10 seconds or until well combined. Stir in chives. Season.
7 Divide tomatoes and pine nuts among tart shells, pour over egg mixture, then bake 15 minutes or until filling is firm.
8 Crumble extra goat’s cheese over tarts, then scatter over chives. Serve warm or at room temperature.

COOK’S NOTES
Vegetarian recipes in this database may contain dairy products and eggs and are therefore suitable for lacto-ovo-vegetarians only, who have adopted a vegetarian diet for health reasons.

The Carousel thanks ‘kitchenaid’ for this recipe

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