These perfect party tartlets are a great make-ahead starter for a fancy Sunday lunch
Ingredients
For the parmesan pastry shells
- 375g ready-rolled shortcrust pastry sheet
- flour, for dusting
- 1 egg, beaten with a good pinch of flaky salt
- 3 tbsp finely grated parmesan
Hummus & roasted tomato
- 7 cherry tomatoes, halved
- 200g bought hummus
- few chives
Smoked salmon & dill
- 200g soft cheese
- 85g smoked salmon
- dill sprigs
- tiny capers, optional
Method
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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.
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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.
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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.