I found a reason to use these cute cast iron pans today.
They provided the perfect home for these savoury tarts that we had for lunch.
The pastry is a rich parmesan and thyme shortcrust. The filling is made of eggs, fresh from the hen-house, mixed with Philadelphia, plus a handful of lightly sautéed spring onions, courgettes and chorizo.
Extra flavour came from fresh thyme leaves and parmesan.
I am always keen on us all eating the same thing, (I don’t agree with a ‘kids meal’ option) but today I bowed to George’s request for no chorizo, so his tart had pieces of sun-dried tomato instead. Not too much of a compromise really as I could barely tell which was which as they came out of the oven, all puffed up and golden.
Although it might look pretty fancy, this is something conjured from what I could find in the fridge, plus the last herbs and vegetables from the garden, it would work just as well with other leftovers.
I made enough pastry for 6 tarts, so we have 3 more cases waiting in the freezer for lunch another day. I am already plotting a filling for them.
The Pastry
This makes enough for 6 small tarts or 1 in a 23cm flan tin.
- 190g plain flour
- 40g parmesan
- 70g butter
- 30g lard
- a pinch of salt
- 1 egg beaten with a splash of milk
- fresh thyme leaves
Rub the butter and lard into the flour, stir in the salt, parmesan and thyme leaves, then mix in the egg and milk until the dough forms a ball. Wrap in cling film and refrigerate for an hour or so.
Roll out on a floured surface and cut out circles. Press them gently into your chosen, greased tin. (I lined mine with a little greaseproof paper…just in case)
Place the tins in the freezer to chill and firm up whilst you prepare the filling. I leave half int he freezer to make for another day.
The Filling
This makes more than enough for 3-4 tarts (double this to fill all 6. To make 1 large 23cm tart add an extra courgette and a chopped onion)
- 3 eggs
- 100g light Philadelphia
- 1 chopped courgette
- 3 chopped spring onions
- some thyme leaves
- some chopped chorizo or sun-dried tomatoes…or pancetta
- salt and pepper
- grated parmesan
Whisk the eggs and cream cheese and season with salt, pepper and thyme leaves. If you want a softer set you can add a little milk or cream.
Gently fry off the spring onions, then add the courgettes, tip them into a bowl then fry off the chorizo.
Assembly
Fill your almost frozen pie cases with some parchment and baking beans and blind bake for 10 minutes. Remove the paper and baking beans and cook for 3 minutes more. (You can probably skip this bit but I am afeared of missing out a blind bake)
Divide the fried filling between the partly baked tart cases then top up with the egg/philly mix.
Sprinkle with grated parmesan and bake for 20 minutes at 180 degrees C (30 mins for a large tart)
Leave to cool or eat, warm from the oven, with a green salad.
notimeforironing
September 30, 2012
You have quality tarts in your house.
thingswemake.co.uk
October 3, 2012
Only the best!
expatchef
September 30, 2012
Love love love it!
thingswemake.co.uk
October 3, 2012
thanks! I loved them too 🙂
thelittleloaf
October 1, 2012
These look absolutely delicious and just the kind of thing I love to eat for lunch. I had some pastry in the freezer but sadly my fiance left it open overnight on Saturday 😦
thingswemake.co.uk
October 3, 2012
oh dear, these would be so quick with readymade pastry too.
LuckyPorcupine
October 1, 2012
you can come over and make these for me any Sunday, or any day really. I suppose I shouldn’t be so picky. Looks delicious!
thingswemake.co.uk
October 3, 2012
Thanks, they would be good…any day.
Sally - My Custard Pie
October 1, 2012
You’ve reminded me that I actually have some of these little pans at the bottom of a cupboard. Good idea for supper this week.
thingswemake.co.uk
October 3, 2012
I actually think they wouldn’t have stuck too bad, but I was scared so I went for a disk of greaseproof…just in case.
egg me on
October 1, 2012
The pans are quite cute … but the tarts inside them are even cuter! Awesome combo of ingredients. I picture myself eating several of these. Yes, several. Just for lunch. And I wouldn’t regret it at all.
thingswemake.co.uk
October 3, 2012
Yes a few of these for cake hole stuffage on a picnic would be rather splendid.
Honey Brown13
October 2, 2012
I think that I am going to try this! You make me hungry!
thingswemake.co.uk
October 3, 2012
That is my aim! Hope you give them a try!
Honey Brown13
October 4, 2012
I will.
Isabelle @ Crumb
October 2, 2012
These little tarts are so adorable! I just couldn’t resist coming over for a peek as soon as I spotted them on Tastespotting. I have a couple of these mini-skillets kicking around in a cupboard somewhere… I think this recipe is just the excuse I’ve been looking for to dust them off and show them some love.
thingswemake.co.uk
October 3, 2012
Welcome across from Tastespotting. Hope you find your mini pans.
Liz & Doug from Pocket Change Gourmet
October 3, 2012
An amazing combination of textures and flavors. Glad I found this recipe
thingswemake.co.ukv
October 3, 2012
They were good..but the flavours will be different for the next lot as they will be full of whatever we have in stock. All the courgettes have gone now so not sure what they will be yet.
IshitaUnblogged
October 4, 2012
Lovely, lovely, lovely. The pans are so so cute. I have little ones like these without the handles – maybe should try to use them like these. And love those wooden table tops once again. I knwo you’ll say that I’m obsessed with your tables!
lemonylovesbaking
October 7, 2012
They look so chic and delicious! Unfortunately I am not well endowed in the mini pan area. Can I make as one large tart?
thingswemake.co.uk
October 7, 2012
Sure you can! I just always end up with leaky tarts when I make them big, you could make the mix go further with some cream too.
Nerd With Taste
October 25, 2012
These look fantastic! I recently acquired some mini tart pans and a mini (imitation) Le Creuset pot… and I don’t know what to do with them yet, but I think I found an idea! Thanks!!!!
~ nerdwithtaste.wordpress.com
thingswemake.co.uk
October 25, 2012
I use my mini Le Creuset as a salt pot so that it can live on the dining table…because I love it so! It occasionally doubles as a photographic prop too 🙂
lauralayne
March 18, 2013
I am trying these this weekend for a dinner party I am having! They are gorgeous.
thingswemake.co.uk
March 18, 2013
Great! Hope you enjoy them Laura 🙂
philreyn
August 12, 2014
What happens to the 40g parmesan listed in the pastry ingredients? There’s no mention of it in the method…
thingswemake.co.uk
August 12, 2014
Oops – sorry Phil, it goes into the flour. I have amended the recipe. Thanks for spotting that.
philreyn
August 12, 2014
Thought that was probably it but just double-checking!