SEMI DRIED TOMATO TARTS

Sour Cream Pastry. This extremely versatile pastry is suitable for any savoury flans, tarts, and quiches. It freezes well and is worth making as opposed to store bought frozen shortcrust pastry. Quantity will make 1 x 20cm quiche/flan or 6 x 10cm individual flans.

INGREDIENTS

1 cup plain flour / Pinch salt / 125gm very cold butter roughly chopped / 2 tablspns sour cream

METHOD

Have all ingredients ready – mixture needs to be worked quickly.

Place flour and salt in food processor then add knobs of  butter with motor running – this will only take 30 seconds. With motor running, add sour cream – mixture will form a ball very quickly – turn processor off and tip mixture onto bench/cling wrap. Shape into a flat disc and refrigerate for 30 mins. Roll out pastry between 2 sheets of cling film until it is about 1cm thick. Line flan tins with pastry.

FILLING INGREDIENTS

1x 375gm ricotta cheese
3 eggs, lightly beaten
100gm semi dried tomatoes – roughly chopped
2 tablspns continental parsley – chopped
Salt & freshly ground black pepper to taste.

METHOD

Mix all ingredients together in a bowl. Divide mixture between individual flans (or one whole quiche flan). Place in pre heated oven (200C – fan assisted) and bake 25mins until pastry is light golden, and mixture has risen and set in centre. If mixture is not setting and pastry ‘browning’ reduce temperature to 180C. Serve with a green salad. Delicious warm or can be served cold.