Spring herb tartlets
- May 2011
- Serves 4
- Takes 30 min to make, 40 min to cook, plus chilling
These herb tartlets are the perfect summer picnic food, packed full of flavour and made individually to avoid portion squabbles.
- Vegetarian recipes
- 710 kcals
- 58.1g (30.1g saturated)
- 33.4g (2.2g sugar)
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.
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.
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