Mini Tomato And Basil Tartlets

1. 1

   Preheat oven to 180u00b0C.

2. 2

   Grease two tartlet trays with 12 holes in each tray.

3. 3

   Use a 7cm (3in) round cookie cutter to cut circles from the pastry then place into tartlet holes.

4. 4

   Combine the tomatoes, basil and cheese in a bowl then divide the mixture between pastry shells.

5. 5

   In another bowl whisk together the eggs and sour cream salt and pepper, then spoon a small amount into each pastry shell.

6. 6

   Carefully stir each of the tartlets to combine the filling and the egg mixture.

7. 7

   Bake in preheated oven for about 20 minutes or until golden brown. (If freezing see cooking tip below.).

8. 8

   Remove from oven and allow to cool.

9. 9

   TIP~ If the filling is cooked but the underside of the pastry is still uncooked as some ovens will cook pastry better than others, place them upside-down on an oven tray and brown briefly under the grill. Be careful that they don't burn.

10. 10

    IF FREEZING ~.

11. 11

    Cook tartlets until just lightly browned and filling is just firm.

12. 12

    TO FREEZE.:

13. 13

    Let tartlets completely cool and flash freeze the tartlets on a tray lined with baking paper and when frozen transfer to a freezer bag or plastic container.

14. 14

    To Defrost ~.

15. 15

    Remove from freezer and defrost on bench, or in the fridge or in the microwave; you can also put one or two in the lunch box and they'll be defrosted by lunchtime.

16. 16

    To reheat ~ (from frozen).

17. 17

    Place frozen tartlets on tray and place in warm oven and cook for approx 10 minutes.

* Per serving · 4 servings · Values may vary.