Name: Mini Cheese & Tomato Tartlets
Prep time: 25 min
Cook time: 15 min
Cuisine: British
Ingredients: 175g plain flour, plus extra for dusting 75g chilled unsalted butter, cubed 1 large egg, beaten Salt and black pepper; 1 tbsp olive oil 2 onions, finely chopped 1 tbsp chopped fresh thyme leaves 2 large eggs, beaten 150ml double cream 12 cherry tomatoes, halved 25g Parmesan cheese, finely grated Salt and black pepper

Mini Cheese & Tomato Tartlets

Lunchbox envy alert! These melt-in-the-mouth Mini Cheese & Tomato Tartlets are filled with a heavenly Parmesan, cherry tomato and thyme mix.

In need of some more lunchbox ideas? Click here to explore more of Annabel’s creative & fun lunchbox recipes!

Nut-free

Vegetarian

Prep Time: 25 minutes (plus chill time)

Cook Time: 15 minutes

Makes: 24 tartlets

Great for: Family Recipes , Kids 2-4 Years , Kids 4+ Years , Family

Suitable for Freezing

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Ingredients

Pastry

175g plain flour, plus extra for dusting
75g chilled unsalted butter, cubed
1 large egg, beaten
Salt and black pepper

Filling

1 tbsp olive oil
2 onions, finely chopped
1 tbsp chopped fresh thyme leaves
2 large eggs, beaten
150ml double cream
12 cherry tomatoes, halved
25g Parmesan cheese, finely grated
Salt and black pepper

Method

To make the pastry, put the flour and butter into a bowl of a food processor with a little seasoning. Whizz until the mixture resembles breadcrumbs. Add the egg and 1 tablespoon of water and whizz until the mixture forms a ball.
Roll out the pastry on a clean, lightly floured work surface to 5mm thick, then cut into 24 rounds using a 5cm fluted round cutter. Line each hole of 2 x 12-hole deep mini bun tins with the pastry circles and prick the bases with a fork. Chill in the fridge.
Preheat the oven to 200C / 400F / Gas Mark 6.
To make the filling, heat the olive oil in a saucepan over a low heat. Add the onion and sauté for 5 minutes until soft. Add the thyme leaves, season to taste and leave to cool. Whisk the eggs and cream together in a jug.
Remove the pastry from the fridge and divide the cooked onion evenly between the pastry cases. Top each with a cherry tomato half, cut side up. Pour over the egg and cream mixture and sprinkle the Parmesan cheese over the tarts. Bake the tarts for about 15 minutes, until golden on top and crisp underneath.