Happy mini tarts with three toppings

Mini Tarts with 3 Toppings

These are so easy and quick to make once you’ve assembled all the filling ingredients.

They can be made ahead and warmed through in a hot oven for 3–4 minutes, or cooked and frozen, then reheated at 200C. Gas mark 6 for 6–7 minutes.

A picture of Delia's Happy Christmas

This recipe is from Delia's Happy Christmas. Makes 12 of each

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  • method
  • Ingredients

Method

For Tomato, Mustard and Thyme Tarts: Begin by rolling out the pastry on a lightly floured surface to an oblong measuring about 23 x 18cm.

Then cut out 12 x 4.5cm fluted rounds and arrange them slightly apart on the baking tray, then prick each one twice with a fork. Now spread half a teaspoon of the mustard on each round and place a slice of tomato on top, then dip the thyme sprigs in olive oil and place one on each canapé. Finally season a little and bake on a high shelf for 18 minutes, until puffed and golden. Serve warm from the oven or just heated through.

For Goat's Cheese, Red Onion, Olive and Thyme Tarts: (This would work with any cheese Mozarella or Gruyere would both be good)  Begin by rolling out the pastry on a lightly floured surface to an oblong measuring about 23 x 18cm. Then cut out 12 x 4.5cm fluted rounds and arrange them slightly apart on the baking tray, then prick each one twice with a fork. Cut the sliced goat’s cheese into 2.5cm squares and place one of these on top of each pastry disc. Toss the onion in olive oil and sprinkle a little on top of each square of cheese, followed by half an olive. Then dip the thyme sprigs in olive oil and press these on top. Finally season a little and bake on a high shelf for 18 minutes, until puffed and golden. Serve warm from the oven or just heated through. 

For Parmesan, Smoked Pancetta and Sage Tarts: (The smoky flavour of pancetta is best of all here, but thinly sliced smoked streaky bacon or Parma ham are also good) Begin by rolling out the pastry on a lightly floured surface to an oblong measuring about 23 x 18cm. Then cut out 12 x 4.5cm fluted rounds and arrange them slightly apart on the baking tray, then prick each one twice with a fork. Now put 1⁄2 teaspoon of Parmesan onto each one then spread it out to the edge. Follow that with a piece of smoked pancetta, then dip the sage leaves in olive oil and they go on next. Finally, season a little and bake on a high shelf for 18 minutes, until puffed and golden. Serve warm from the oven or just heated through.

Ingredients

To make 12 Tomato, Mustard and Thyme Tarts:
To make 12 Goat's Cheese, Red Onion, Olive and Thyme Tarts
To make 12 Parmesan, Smoked Pancetta and Sage Tarts:
100g butter puff pastry (ready-rolled if you like)
2 slices of smoked pancetta, each divided into 6 pieces
a little olive oil
seasoning

Additional

Preheat the oven to 200C. Gas mark 6

Equipment

You will need a 4.5cm fluted cutter and a medium baking tray, lightly greased or a Delia Online Baking Sheet with a lLner

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