Soft Cheese and Seafood Quiches
1 hr 20 min.
Pre-heat the oven to 200°C | 400F | gas 6.
Roll out the pastry on a lightly floured surface to 1cm thick and cut rounds of pastry slightly larger than the moulds of the fluted mini tart tins.
Line fluted individual tartlet tins using the pastry, pressing in well and pricking the bases. Trim any overhanging pastry and chill for 10 minutes.
Line the pastry cases with baking parchment and fill with baking beans. Bake in the oven on a baking sheet for 10-12 minutes until golden.
Remove the parchment and beans at this point, brush the bases with the beaten egg yolk and return to the oven to allow the base to cook and brown.
Meanwhile, make the filling by whisking the crème fraiche and the mascarpone together. Beat in the eggs one at a time, then the chopped tomatoes. Fold in the squid, the chopped parsley and a little seasoning.
Spoon into the pastry cases. Reduce the oven temperature to 170°C | 325F | gas 3.
Bake the tartlets for 20-25 minutes until just set and golden-brown in colour on top.
Remove and allow to cool a little before turning out and serving on plates.