Spring herb tartlets

Spring herb tartlets

These individual spring herb tartlets are ideal as a starter for Easter lunch: their fresh, vibrant flavours really get the tastebuds tingling. They’re also a lovely hand-held snack to pack as part of a picnic.

Spring herb tartlets

Want to make a meal of it? Serve your tartlets with this seasonal potato, mint, pea and broad bean salad.

 

  • Serves icon Serves 4
  • Time icon Takes 30 min to make, 40 min to cook, plus chilling

These individual spring herb tartlets are ideal as a starter for Easter lunch: their fresh, vibrant flavours really get the tastebuds tingling. They’re also a lovely hand-held snack to pack as part of a picnic.

Want to make a meal of it? Serve your tartlets with this seasonal potato, mint, pea and broad bean salad.

 

Nutrition: per serving

Calories
710 kcals
Fat
58.1g (30.1g saturated)
Protein
16g
Carbohydrates
33.4g (2.2g sugar)
Fibre
2.8g
Salt
1.3g

Ingredients

For the walnut shortcrust pastry

  • 60g walnuts
  • 215g plain flour, plus extra for dusting
  • ½ tsp salt
  • 125g chilled butter, chopped
  • 3-5 tbsp iced water

For the filling

  • 1 large free-range egg and 2 egg yolks, lightly beaten, plus 1 beaten egg yolk for glazing
  • 150ml double cream
  • Bunch of fresh mint, leaves
  • finely chopped
  • Bunch of fresh flatleaf parsley, leaves finely chopped
  • Bunch of fresh chives, snipped
  • 75g mature Cheddar, finely grated
  • Grating of nutmeg
  • Chive flowers (optional)
  • Tomato chutney, to serve
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. For the pastry, whizz the nuts in a food processor until finely chopped. Sift the flour and salt into a large bowl, stir in the nuts, add the butter and rub together with your fingers until the mixture resembles fine crumbs. (Alternatively you can use the food processor.) Pour over 3 tbsp iced water. Mix with a knife until it starts to come together, adding a splash more water if necessary. Knead briefly to form a soft dough. Shape into a disc, wrap in cling film and chill for 30 minutes.
  2. Preheat the oven to 220°C/fan200°C/gas 7. Roll out the pastry on a lightly floured surface to the thickness of a pound coin. Cut
  3. 4 x 15cm discs and use them to line 4 x 11cm loose-bottomed fluted tart tins, pressing them into the sides. Trim any excess (see tip on p98). Prick with a fork, then line with baking paper and baking beans or rice. Blind- bake for 12-15 minutes until crisp.
  4. Mix the lightly beaten egg and yolks in a jug with the cream, chopped herbs and cheese. Season with salt, pepper and a grating of nutmeg. Take the cases out of the oven, remove the beans/rice and paper, then carefully lift them from their tins on to a baking tray. Turn the oven to 180°C/fan160°C/gas 4.
  5. Fill the cases with the egg mix and bake for 20-25 minutes until golden and just set. Scatter with chive flowers if you like. Serve warm or cold with tomato chutney.

Nutrition

Nutrition: per serving
Calories
710 kcals
Fat
58.1g (30.1g saturated)
Protein
16g
Carbohydrates
33.4g (2.2g sugar)
Fibre
2.8g
Salt
1.3g

delicious. tips

  1. If you don’t have 4 individual tart tins, you could make one large tart using a 20cm loose-bottomed tart tin and bake for a further 10 minutes until set.

    Any leftover pastry can be made into cheesy grissini. Roll out, cut into strips, twist, brush with egg, then scatter with grated cheese. Bake until golden and crisp.

  2. Freeze the cooled tarts, wrapped in baking paper, then foil. Defrost fully, then warm gently in the oven to serve. The herbs may discolour but the flavour will be unaffected.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

August seasonal recipes

Cherry tomato and herb puff tarts

Nestled in the heart of these flakey puff pastry tarts...

Save recipe icon Save recipe icon Save recipe

Savoury tarts

Tenderstem and spring onion galettes with goat’s cheese

This open-face style tart recipe is called a galette. It’s...

Save recipe icon Save recipe icon Save recipe

Picnic recipes

Pesto, pea and watercress tartlets

These seasonal spring tartlets filled with peas and watercress are...

Save recipe icon Save recipe icon Save recipe

Purple sprouting broccoli recipes

Purple sprouting broccoli and wensleydale tarts

These individual vegetarian tartlets are perfect for spring dining –...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.