- 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
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.
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.