Ingredients

Method

• 2 x 500 g packets ready-made shortcrust pastry
• 10 free-range eggs
• 1 cup cream
• ½ cup chopped chives
• ½ cup chopped parsley
• 150 g Italian provolone, grated
• 150 g Lancashire Cheddar, grated
• Sea salt and freshly ground black pepper

Method

Ingredients

Preheat the oven to 180°C.

Line a 24-hole muffin tray with squares of shortcrust pastry, cut to size, and bake blind for 10 minutes, or until just golden.

In a large mixing bowl, beat the eggs with the cream, herbs, cheese and seasoning, to taste.

Pour into the baked pastry cases and bake for a further 15 to 20 minutes, or until set.

Serve warm, garnished with the toppings of your choice.

Cook’s note: Top with steamed spinach and asparagus, crunchy bacon bits, pan-blistered vine tomatoes, charred chunks of brinjal, creamy goats’ cheese, smoked trout or pitted black olives.

TASTE’s take:

Take one basic recipe and simply add your favourite toppings for a real crowd pleaser. To prepare these tarts as easily as possible, use disposable muffin trays available.