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1
To make the pastry, sift the flour and salt into a bowl.
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2
Stir in the oats.
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3
Add the butter and rub it in with your fingertips until the mixture looks like coarse bread crumbs.
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4
Stir in enough of the water for the dough to hold together.
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5
Gather into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
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6
Have ready four 4in (10cm) tart pans with removable bottoms.
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7
Divide the dough into 6 portions, and roll out each on a lightly floured work surface into a 1/8 in (3mm) thick round.
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8
Line each pan with a round, trimming the excess dough.
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9
Prick the dough with a fork.
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10
Refrigerate for 30 minutes.
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11
Preheat the oven to 400F (200C).
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12
Line each tart pan with parchment paper and fill with baking beans.
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13
Bake for 10 minutes.
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14
Remove the paper and beans and bake until the crusts are lightly browned, about 5 minutes more.
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15
Remove the pans from the oven.
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16
Reduce the oven temperature to 350F (180C).
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17
Whisk the milk, yogurt, eggs, and chives in a large glass measuring cup, and season with salt and pepper.
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18
Divide the cheese evenly among the pastry shells, and carefully pour in the milk mixture.
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19
Bake for 2025 minutes, until the filling is lightly set and beginning to brown.
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20
Variation:
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21
Sun-dried Tomato and Goat Cheese Tartlets: Add some chopped sun-dried tomatoes to the pastry shells with the goat cheese.
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22
Or spread each pastry shell with 1 tbsp store-bought tomato chutney before adding the cheese.
