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Recipes
Mini Savoury Tarts

Mini Savoury Tarts

Serves:
8
Course:
Lunch, Snack
Prep:
15 mins
Cook:
30 mins
Total time:
45 mins

These small individual tarts are great for lunchboxes and snacking. You can use different fillings with the same egg and milk base. We even made a pizza tart using pizza sauce and mozzarella!

Other fillings you might like to try:
• Pea and mint
• Broccoli and stilton
• Cheese and bacon
• Leek and gruyere
• Bacon
• Mushroom

Print recipe

Nutritional Information

  • KCalories
    339.7
  • Protein (g per Serving)
    11.9
  • Carbohydrates (g per Serving)
    31.4
  • Fibre (g per Serving)
    0.4
  • Fat Contents (g)
    18.5
  • Sugars (g per serving)
    1.5

Ingredients

  • For the gluten free shortcrust pastry:
  • 350g gluten free plain flour*
  • 1/2tsp xanthan gum
  • 150g unsalted butter
  • 2 eggs
  • For the egg-based filling:
  • 2 eggs
  • 175ml milk

* Check Coeliac UK's Food and Drink Information for suitable products

Method

  1. To make the pastry, measure and sieve the flour and xanthan gum into a bowl, then rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the eggs, and mix to form a soft dough.

  2. Roll out the dough on a lightly floured work surface and then line your mini flan tins with it. Leave it in the fridge to chill for 30 mins.

  3. Preheat the oven to 180C/350F/Gas Mark 5.

  4. Line the raw pastry case with baking parchment and baking beans, then blind bake the pastry case for 20 mins. Remove the beans and baking parchment.

  5. Add the filling of your choice.

  6. Bake for about 15 minutes, or until golden and cooked through.