Mini Veggie Tarts
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
6
- For the pastry
- 1 ¾ cups all-purpose flour
- ½ tsp salt
- ½ cup butter
- 1 egg (beaten)
- 2 Tbsps water
- For the filling
- 21 ozs Mixed Vegetables (eg green beans, mange tout, yellow peppers, tomatoes, carrots, courgettes(zucchini)
- salt
- freshly ground Black pepper
- Oil
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the egg and water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all the water). Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 200°C (180° fan) 400°F gas 6. grease 6 tart tins, 10 cm| 4" diameter.
3.
Roll out the dough on floured surface and line the tins. Prick the base of the pastry case several times with a fork.
4.
Cover the pastry with a sheet of non-stick baking paper and fill it with rice or dried beans. Bake for 10-15 minutes, until the pastry is pale golden. Remove from the oven, discard the beans and paper and set aside to cool.
5.
For the filling: blanch the mange tout, beans and carrots in boiling salted water for 3-4 minutes.
6.
Heat the oil and fry the peppers, tomatoes and courgettes until tender. Season well.
7.
Pile the vegetables in the pastry cases.
