This recipe is based on on “” by Geraldene Holt, which dates back to the 1980s, and is one of my favourite cookery books, beautifully designed and produced, with fantastic recipes. My version of this recipe is slightly different as I use more garlic, fewer eggs and make individual tartlets rather than one large tart.
These tartlets are all about the taste of the herbs. Often herbs are used to enhance the flavours of other foods but here they are the stars of the show, rather than a supporting act. The choice of herbs to include is up to you, depending on what you have to hand and which flavours you prefer, but they need to be soft herbs (no bayleaves!) and you need to think about the balance of flavours as some stronger herbs, such as rosemary, will dominate the others. I generally include chives as I love their mild oniony flavour and then add other soft, milder herbs that are growing in my herb garden such as parsley, tarragon, chervil or sorrel. You can choose to just use one herb – tarragon or sorrel are good on their own as they both have very distinctive flavours – or use several. If using more than one variety, I would stick to three or four, otherwise the flavours will not be distinct.
Combined with a mixed green salad and maybe a potato salad, these tartlets make a fantastic light summer lunch or supper. They are also good as part of a buffet at a summer party or as a snack at a drinks party.
These Herb Tartlets allow the flavour of fresh herbs to be the star of the show rather than a supporting act.
For the pastry:
- 275 g plain flour
- 125 g fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
- A little water
For the filling:
- 1 clove of garlic
- 3 eggs
- 150 ml double cream
- 55 g mixed fresh herbs – such as parsley, chives, chervil, tarragon or sorrel
- Salt and pepper
Method: for the pastry
- Set oven to 200 degrees C/gas mark 6. Make the pastry. Put the flour in a bowl. Add the fat and combine – either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs. Season with salt and pepper. Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
- Roll out your pastry and use a round pastry cutter to cut circles. Put a circle in each indentation in your tartlet tin.
Method: for the filling
- Break the eggs into a bowl, add the cream and beat until mixed.
- Add the crushed clove of garlic.
- Chop the fresh herbs finely and add them to the cream and egg mixture. Season with salt and pepper.
- Spoon the filling into each pastry circle in your tartlet tin.
- Bake in the oven for 15 minutes.
- When slightly cooled, remove from the tartlet tin, and place on a cooling rack.
- The tartlets can be eaten hot, warm or at room temperature.
Keywords: herb tartlets, fresh herbs
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