Parmesan Tarts<br />with Bee Lane Cold Smoked Tomatoes

Parmesan Tarts
with Bee Lane Cold Smoked Tomatoes

Makes 6


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

Parmesan filling:
200ml sour cream
4 eggs
1 cup freshly grated Parmesan
1 clove garlic, crushed
sea salt and freshly ground pepper, to taste

To serve:
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.

To serve:

  • 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.