I am catering for a Private View next week - I insisted on providing the food so that I could enjoy myself safely. Pondering what to make...perhaps some macarons, which seem to turn up everywhere at the moment but I have never made or eater...mini carrot cakes..but there needs to be something savory too. I had about 150g pastry left over in the fridge from making the Venison pie last week, so I left it to come to room temperature and made some quick mini quiches.
Makes ten little savory tarts
150g pastry - made with 1/3 butter, 2/3 my gf flour mix.
1 tbs grated Parmesan
Roasted red peppers from a jar
Camembert or other cheese - ten little pieces for top of tarts
Bake for 12 minutes at 180C. Made in a mini muffin tin, using a pastry stomper to shape pastry.
Divide pastry up into ten pieces. Roll into balls. Place a ball of pastry in each depression in the muffin tin and stomp the pastry into shape (the stomper is a wooden dumb-bell shaped to make this an easy one-move action). Otherwise press out with fingers. Don't worry about being too neat.
Place a piece of red pepper in each pastry case. Mix the egg with the grated Parmesan. Add herbs, pepper or other flavouring if you want. Cover the pepper with the egg. Don't fill right to the top as the mixture will expand on cooking. Top with a piece of cheese.
Bake until golden brown - about twelve minutes. Cool on rack. These can be frozen until needed. As they are tiny they would be fine taken straight to a venue frozen and they will thaw in about half an hour.
This was just a test run. I will make sufficient for sixty people this weekend and take to the gallery next Thursday.