Herbed Parmesan Tarts
Ingredients
- For the tarts
- Dough
- 100 grams cold butter
- 200 grams Pastry flour
- 1 pinch salt
- 1 egg
- Covering
- 100 grams Whipped cream
- 100 grams Crème fraiche
- 2 eggs
- salt
- freshly ground pepper
- Nutmeg (freshly grated)
- 4 Tbsps finely chopped Basil
- 4 Tbsps finely chopped parsley
- 2 Tbsps finely grated Parmesan
- 4 Ramekins (12 cm or 4 3/4 inched in diameter)
- For the salad
- 1 Cucumber
- 6 Radish
- olive oil
- 4 Tbsps Crème fraiche
- Nutmeg (freshly grated)
Preparation steps
For the tarts: Knead together butter, flour, salt and egg to form a dough. Shape into a ball, wrap in plastic and chill for at least 1 hour.
Beat cream, crème fraîche and eggs. Season with salt, pepper and nutmeg, then stir in herbs and parmesan.
Thinly roll out dough, cut out 4 disks, roughly the size of the ramekins and press into greased ramekins. Pour egg mixture into dough and bake in an oven preheated to 200°C (approximately 400°F) for about 30 minutes. Remove, let cool, then release from ramekins.
For the salad: Peel and thinly slice cucumber and radishes. Combine cucumber and radish. Drizzle with 1-2 tablespoons of olive oil, then season with salt and nutmeg.
Plate tarts and serve each with salad, garnished with a dollop of creme fraiche.
