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