Tomato and Sour Cream Tarts

INGREDIENTS:

PASTRY:
200 grams plain flour
25 grams grated parmesan cheese
Pinch of salt
75 grams unsalted butter
25 grams sour cream
1 egg

FILLING:
100 Grams sour cream
20 grams grated parmesan cheese
20 grams seeded mustard
1 Pinch sea salt flakes
1 Pinch ground black pepper
300 grams semi sundried tomatoes sliced
Olive oil to drizzle

METHOD:

1. To make the pastry mix the flour, salt and parmesan in a large bowl and crumb in the butter with your fingers

2. Add in sour cream and beaten egg, mix and knead lightly until a smooth dough is formed

3. Wrap in cling film and refridgerate for an hour then roll out to 3mm in thickness and fit into small pastry shells

4. Preheat the oven to 180C and then mix together the sour cream, mustard and parmesan

5. Divide into the pastry shells and smooth over with pallete knife then add the sliced sundried tomato

6. Season with salt and pepper then drizzle with olive oil and bake in the oven for 30-40 minutes until pastry is cooked

COMMENTS:

Can be served hot or cold. If you have it, sprinkle the top with Halen Mon spiced salt after baking.