These easy Herb 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 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.
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Savoury tarts and quiches are a fantastic, cook-ahead simple supper or lunch. They are easy to make and are great either hot or at room temperature. They can also be easily divided into portions if you are feeding a large number of people. Easily transportable, they also make a good addition to lunch-boxes or basis for a picnic. Some of my favourites are listed below.
- Asparagus Quiche is a simple quiche-style savoury tart that highlights the taste of fresh asparagus. I also have a very simple Asparagus and Herb Cheese Tart which uses ready-made puff pastry.
- Two kinds of onion tart – Caramelised Onion Tart which is based on sweet, slow-cooked onions and another version, Onion Tart with Wild Garlic, which has the addition of fresh herbs. I also have an easy Shallot Tart with Thyme and Anchovy which uses ready-made puff pastry.
- I also have two very different carrot-based tarts. Carrot and Coriander Tart combines these two classic flavours in a simple quiche-style savoury tart. Carrot Tart uses ready-made puff pastry and combines large pieces of carrot with orange and soft cheese.
- Beetroot Tart is deliciously sweet and earthy. Tomato Tart, which is made from fresh tomatoes, is similarly sweet but is a lighter recipe.
- Spinach Tart is enhanced with salty feta cheese and pine nuts.
- Butternut Squash Tart with Chilli and Sage also has a sweetness to it but this is off-set by the addition of a little hot chilli.
- Feta Quiche with Roasted Peppers is a fantastic comination of rich, smoky roasted peppers with salty feta cheese.
- If you love garlic, you will like my Garlic Tart which is a celebration of one of my favourite flavours!
- I also have a couple of fish-based recipes. My Crab and Prawn Tart has Asian-inspired flavours of coriander, lime and chilli. My Smoked Salmon Tart with Prawns is easy to make and is perfect for a celebratory meal or party.
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Recipe for Herb TartletsPrint
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 (10 oz) plain flour
- 125 g fat (4 oz) 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 (5 fluid oz) double cream
- 50 g (2 oz) 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