Savoury Tartlets with Olive Oil Pastry
Description
Replace the feta with 3/4 cup grated pecorino cheese
Ingredients
At a glance
Appetizers - Snacks
Serves
36
NO-CHOLESTEROL OLIVE OIL SHORT-CRUST PASTRY
1? cups (180 g) cake flour
2 pinches (2 ml) salt
6 T (90 ml) olive oil
4 T (60 ml) cold water
1? T (22.5 ml) lemon juice or vinegar
FILLING
? cup (125ml) spring onions, finely sliced with green tops
1 T (15 ml) olive oil
1 x 200 ml Ina Paarman's Ready to Serve Fat Reduced Cheese Sauce
2 wheels of feta cheese, crumbled
1 egg
1 t (5 ml) Ina Paarman's Green Onion Seasoning
1? cups (180 g) cake flour
2 pinches (2 ml) salt
6 T (90 ml) olive oil
4 T (60 ml) cold water
1? T (22.5 ml) lemon juice or vinegar
FILLING
? cup (125ml) spring onions, finely sliced with green tops
1 T (15 ml) olive oil
1 x 200 ml Ina Paarman's Ready to Serve Fat Reduced Cheese Sauce
2 wheels of feta cheese, crumbled
1 egg
1 t (5 ml) Ina Paarman's Green Onion Seasoning
Methods/steps
NO-CHOLESTEROL OLIVE OIL SHORT-CRUST PASTRY
Sift together flour and salt
Whisk together oil, water and lemon juice, and add to dry ingredients
Stir with a fork until all dry ingredients are moistened, but still crumbly
Press mixture together cover and set aside for 30 minutes
Knead until smooth and roll out very thinly
Cut pastry rounds with a biscuit cutter (6 cm, in diameter) to fill 3 mini muffin pans
Press pastry circles into pans to fit snugly
Prick bottoms lightly with the prongs of a fork
Refrigerate for 30 minutes
FILLING
Preheat the oven to 160?C
Saut? the spring onions lightly in the olive oil
Remove from heat
Add the cheese sauce and feta cheese
Beat the egg lightly and add to the mixture together with Green Onion seasoning
Spoon the mixture into the pre-baked pastry shells and bake for 20-25 minutes until puffy and nicely browned
Serve warm or at room temperature, garnished with watercress
Sift together flour and salt
Whisk together oil, water and lemon juice, and add to dry ingredients
Stir with a fork until all dry ingredients are moistened, but still crumbly
Press mixture together cover and set aside for 30 minutes
Knead until smooth and roll out very thinly
Cut pastry rounds with a biscuit cutter (6 cm, in diameter) to fill 3 mini muffin pans
Press pastry circles into pans to fit snugly
Prick bottoms lightly with the prongs of a fork
Refrigerate for 30 minutes
FILLING
Preheat the oven to 160?C
Saut? the spring onions lightly in the olive oil
Remove from heat
Add the cheese sauce and feta cheese
Beat the egg lightly and add to the mixture together with Green Onion seasoning
Spoon the mixture into the pre-baked pastry shells and bake for 20-25 minutes until puffy and nicely browned
Serve warm or at room temperature, garnished with watercress
Additional Tips
Replace the feta with 3/4 cup grated pecorino cheese
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