200g plain flour
pinch of sea salt
2 tsp fresh thyme leaves (optional)
100g cold butter, cut into small cubes
1 large egg (60g)
1 Tb milk
200ml sour cream
1 cup freshly grated Parmesan
1 clove garlic, crushed
sea salt and freshly ground pepper, to taste
150g pot Bee Lane Cold Smoked Tomatoes, at room temperature
sprigs of thyme or watercress (optional)
For the pastry:
- Put the flour, salt, thyme leaves, and butter into a food processor and pulse several times until the butter resembles coarse crumbs.
- Mix the egg with the milk to combine and add to the flour mixture.
- Process until the dough just starts to come together – do not over process.
- Tip dough onto the bench and shape into a ball.
- Roll out on a lightly floured surface to approx 3-5mm.
- Cut rounds to fit a greased 6-hole Texas muffin tin.
- Press pastry rounds into prepared tin and prick bases with a fork.
- Chill for 20-30 minutes.
- Preheat oven to 180°C.
To cook the tarts:
- Whisk the filling ingredients together in a medium bowl.
- Pour filling into the pastry cases and bake for 20-25 minutes until filling is just set and pastry is cooked.
- Set aside to cool for about 10 minutes.
- Remove cooked tarts from muffin tin.
- Top each tart with a couple of pieces of smoked tomato, garnish with a sprig of fresh thyme or watercress and serve immediately.
- Cooked tarts can be made ahead and gently re-warmed in the oven – they are best served warm, not piping hot. Do not microwave as this will make the pastry flabby.
- Use a good quality bought shortcrust pastry if you are short of time.