Tomato & Basil Tartlets Recipe

Ingredients

Add to Shopping List

3 sheets puff pastry (frozen, thawed)
1/2 cup chopped sun-dried tomato (well chopped)
1/2 cup chopped fresh basil
1/3 cup grated cheddar cheese (finely grated)

3 large eggs
1/2 cup sour cream
Sea salt and pepper

Nutritional

Serving Size: 1 (47.6 g)
Calories 194.6
Total Fat - 13.4 g
Saturated Fat - 2.5 g
Cholesterol - 28.6 mg
Sodium - 102.2 mg
Total Carbohydrate - 14.5 g
Dietary Fiber - 0.5 g
Sugars - 0.4 g
Protein - 3.9 g
Calcium - 29 mg
Iron - 0.9 mg
Vitamin C - 0.6 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 180°C.

Step 2

Grease two tartlet trays with 12 holes in each tray.

Step 3

Use a 7cm (3in) round cookie cutter to cut circles from the pastry then place into tartlet holes.

Step 4

Combine the tomatoes, basil and cheese in a bowl then divide the mixture between pastry shells.

Step 5

In another bowl whisk together the eggs and sour cream salt and pepper, then spoon a small amount into each pastry shell.

Step 6

Carefully stir each of the tartlets to combine the filling and the egg mixture.

Step 7

Bake in preheated oven for about 20 minutes or until golden brown. (If freezing see cooking tip below.).

Step 8

Remove from oven and allow to cool.

Step 9

TIP~ If the filling is cooked but the underside of the pastry is still uncooked as some ovens will cook pastry better than others, place them upside-down on an oven tray and brown briefly under the grill. Be careful that they don't burn.

Step 10

IF FREEZING: Cook tartlets until just lightly browned and filling is just firm.

Step 11

TO FREEZE: Let tartlets completely cool and flash freeze the tartlets on a tray lined with baking paper and when frozen transfer to a freezer bag or plastic container.

Step 12

TO DEFROST: Remove from freezer and defrost on bench, or in the fridge or in the microwave; you can also put one or two in the lunch box and they'll be defrosted by lunchtime.