Mini Grano Padano Cheese Tarts with Olives & Sun Dried Tomatoes
Print recipe
| Serves | 12 Tarts |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Total time | 50 minutes |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Appetizer, Lunch, Snack, Starter |
| Misc | Freezable, Gourmet, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day |
| Region | Italian |
| By author | Karen Burns-Booth |
These delicious little tarts are made with Grana Padano cheese pastry and a savoury filling of sun-dried tomatoes and olives. Perfect for any celebratory buffet table or as an aperitivo snack, these tarts are easy to make and the Grana Padano cheese pastry and filling adds a complex, salty taste that enhances the sun-dried tomatoes and olives.
Ingredients
Pastry
- 150g Plain flour
- Cold water (to mix, about 30ml)
- 80g butter, cut into small pieces
- 2 tablespoons grated Grana Padano cheese
- Pinch of salt
Filling
- 12 olives, halved
- 100g grated Grana Padano cheese
- 1 tablespoon milk
- 2 eggs, beaten
- 3 sun-dried tomatoes in oil, drained and snipped into small pieces
Note
These delicious little tarts are made with Grana Padano cheese pastry and a savoury filling of sun-dried tomatoes and olives. Perfect for any celebratory buffet table or as an aperitivo snack, these tarts are easy to make and the Grana Padano cheese pastry and filling adds a complex, salty taste that enhances the sun-dried tomatoes and olives.
Directions
| Step 1 | Mix flour, salt and Grana Padano cheese together in basin, rub in the butter until it resembles fine breadcrumbs. |
| Step 2 | Using a knife to cut and stir, mix with cold water to form a stiff dough. Do not over mix, light of hand is best. Allow pastry dough to chill and "relax" for 30 minutes, in a fridge or a cool place, cover the bowl or put the pastry in some cling film. |
| Step 3 | Pre-heat oven to 200C/180C Fan/Gas 6. Grease a 12 x tart/patty tin. Roll out the pastry on a lightly floured surface and stamp out 12 x rounds with a fluted 4.5cm cutter. Press each pastry circle gently into the greased tin. Prick the base of each twice with a fork. |
| Step 4 | Mix the Grana Padano cheese with the beaten eggs and milk. Place the two olive halves in each pastry case and scatter the sun-dried tomatoes over the top. |
| Step 5 | Pour the egg mixture into the pastry circles and bake in the pre-heated oven for 15 to 20 minutes until the pastry is brown and crisp and the filing has risen and is set. |
| Step 6 | Ease out of the tin and place the tarts on a wire rack to cool. Serve with baby basil leaves as a garnish. |
