Sensationnellement savoureuses et mignonnes comme un bouton, ces mini tartes à la pâte brisée végétariennes sont un incontournable du menu de canapés de votre prochaine fête. Les œufs, la crème double et le Green Thunder – notre cheddar affiné pri...
Sensationnellement savoureuses et mignonnes comme un bouton, ces mini tartes à la pâte brisée végétariennes sont un incontournable du menu de canapés de votre prochaine fête. Les œufs, la crème double et le Green Thunder – notre cheddar affiné primé avec de l'ail rôti et des herbes – se combinent pour créer une garniture délicieusement crémeuse, cuite jusqu'à ce qu'elle soit dorée. Pour servir, chaque tarte est garnie d'une cuillerée de chutney d'oignons caramélisés au vinaigre balsamique et de ciboulette fraîchement hachée.
Method
Preheat the oven to 180C/160C fan/350°F/gas mark 4.
Lightly flour your work surface with plain flour. Roll out the shortcrust pastry to about 2mm thickness. Using a 70mm cutter, cut circles from the pastry to fit into your mini tartlet tins or baking tray. Use a pastry tamper to press down the pastry gently into the cases to form a neat base.
In a mixing bowl, whisk together the eggs and double cream. Stir in the grated Green Thunder until well combined. This will form a creamy, cheesy filling for the mini pies.
Spoon ¼ tsp Balsamic Caramelised Onion Chutney into the bottom of each pastry case. Carefully spoon about 1 tsp of the cheese and cream mixture on top of the chutney in each pastry case.
Place the assembled canapés on a baking tray and bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and the filling has set.
Remove the canapés from the oven and allow them to cool on a wire rack. Once cooled, top each canapé with an additional ¼ tsp chutney.
Finish off by garnishing each canapé with a sprig of fresh chives or parsley.
Method
Preheat the oven to 180C/160C fan/350°F/gas mark 4.
Lightly flour your work surface with plain flour. Roll out the shortcrust pastry to about 2mm thickness. Using a 70mm cutter, cut circles from the pastry to fit into your mini tartlet tins or baking tray. Use a pastry tamper to press down the pastry gently into the cases to form a neat base.
In a mixing bowl, whisk together the eggs and double cream. Stir in the grated Green Thunder until well combined. This will form a creamy, cheesy filling for the mini pies.
Spoon ¼ tsp Balsamic Caramelised Onion Chutney into the bottom of each pastry case. Carefully spoon about 1 tsp of the cheese and cream mixture on top of the chutney in each pastry case.
Place the assembled canapés on a baking tray and bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and the filling has set.
Remove the canapés from the oven and allow them to cool on a wire rack. Once cooled, top each canapé with an additional ¼ tsp chutney.
Finish off by garnishing each canapé with a sprig of fresh chives or parsley.
Rehaussez vos repas, vos pique-niques et vos fêtes avec nos recettes exclusives, élaborées par nos chefs pour célébrer les saveurs primées de vos fromages, chutneys et fromages préférés de Snowdonia.
