The tartlet shells can be made up to a few days ahead and stored in an airtight container. If necessary, re-crisp briefly in a moderate 180°C (350°F) oven before use.
ingredients
makes about 30
1 1/2 cups All purpose flour
1/2 cup chilled butter, chopped
1/3 cup Parmesan, grated
1 egg, lightly beaten
fillings
pesto, sun-dried tomato and black olives olive tapenade, hard-boiled quail eggs and fresh flat-leaf parsley
cream cheese, shredded sliced smoked salmon, thinly sliced Lebanese cucumber, and chopped fresh chives
method
1. Sift the flour and 1/4 teaspoon salt into a large bowl, add the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in the Parmesan, then make a well in the centre. Add the egg and a little water and mix with a flat-bladed knife, using a cutting action, until the mixture comes together in beads. Gently gather together and lift out onto a lightly floured surface. Press together into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Preheat the oven to hot 210°C (415°F). Lightly grease two 12-hole round-based patty tins. Roll the pastry out very thinly and using an 3 inch cutter, cut 30 rounds from the pastry. Press the pastry into the tins and prick lightly all over. Bake for 8 - 9 minutes, or until golden. Allow to cool in the tins. Remove and repeat with the remaining pastry.
3. Fill the cooled shells with the different fillings.
