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Parmesan cheese pastry, with a filling of Gruyere and onions makes a tart perfect for lunch, a light supper or a picnic.
A new take on a retro classic, this gorgeous tart is full of flavour, with onions, Parmesan cheese and crème fraiche providing plenty of creaminess.
These delightful tartlets contain a combination of melted cheese, lightly sautéed asparagus tips and whole, lightly baked eggs. They are simple to prepare and just need popping into the oven 12-15 minutes before they are served.
It's quite a long time since I made a quiche or tart for entertaining. I feel that serving them individually is prettier and more practical, and people seem to really enjoy them. This recipe contains a base of a very concentrated mixture of fresh mus
Buy some good-quality pastry tartlet cases and you can rustle up this gorgeous dessert or teatime treat in minutes!
These are perfect to serve warm as a dessert, although I personally prefer them chilled. Either way, they just melt in the mouth, with pastry as light as a whisper and a filling of wobbly custard flavoured with vanilla, caramel and cinnamon.
For this recipe – ideal for vegetarians – I use a 7 inch (18 cm) metal pie plate with a rim which is about 1½ inches (4 cm) deep.
The long, slow cooking of red onions and balsamic vinegar gives a lovely sweet, concentrated caramel consistency. These are then spooned into crisp cheese pastry cases and topped with melted goats' cheese and sage.
When we made these tartlets for the photography, we couldn't stop eating them! Crisp, light pastry with such a luscious filling – and also lovely as a first course at a supper party.
Essentially an egg, bacon and cream tart, easy to make without losing any of its classic flavour and texture
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