Cheese and Tomato Tartlets Recipe

These tartlets are highly likely to cause a snack/lunch envy at work, with pastry that literally melts in your mouth and a divine cheese, tomato, onion and thyme filling! Huh!!

Preparation time: 25 minutes || Cooking time: 15 minutes

You'll need:

   - Plain flour: 175gm

   - Unsalted butter: 75gm

   - Egg: 1

   - Salt and pepper to taste

For the filling:

   - Olive oil: 1 tablespoon

   - Onions: 2

   - Thyme leaves

   - Large egg: 2

   - Double cream: 150ml

   - Cherry tomatoes: 12

   - Parmesan cheese: 25gm

   - Salt and pepper to taste

First, slice the butter into cubes and beat the egg for the pastry filling in a bowl. For the filling, chop the onions and thyme leaves and beat the eggs in a separate bowl. Halve the cherry tomatoes and grate the parmesan.

Step one, making the pastry. Whizz together the flour and butter into the bowl of a food processor (or use a blender) and add a little seasoning. Add the egg and 1 tablespoon of water to the mixture and whizz further until the composure is formed into a bowl.

Prepare a work surface to roll the pastry until it's about 5mm thick, then cut it into 24 rounds. Line each hole deep mini bun tins with the pastry circle and press the base with a fork then chill in the fridge.

You can now start preheating the oven to 200 degrees Celsius and move onto making the filling.

Heat the olive oil over medium heat, in a saucepan, saute the onion until soft, then add the thyme leaves, season and set aside to cool. Mix the cream with the beaten eggs.

Remove the pastry from the fridge, divide the cooked onion evenly between the pastry cases and top each with a cherry tomato half. Pour egg and cream mixture over and sprinkle the cheese over the top, then bake for approximately 15 minutes until golden on top and crispy on the bottom.