Chicken and Egg Issue 15 - page 38-39

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Method
1.
On a lightly floured work surface, roll out
the pastry to about 2mm thick. Cut out six
15cm circles and line your tartlet tins with
them. Prick the bases with a fork, then chill
for 30 minutes.
2.
Preheat the oven to 200°C/fan 180°C/gas
mark 6 and put in a baking sheet to heat up.
Heat the oil in a frying pan over a medium
heat, add the onion and cook for 8 minutes
to soften, then remove and set aside to cool.
3.
Whisk the whole egg and egg yolk with
the cream and two-thirds of the cheddar,
then season well with salt and pepper and
set aside. Mix the breadcrumbs with the
tomato paste and remaining cheese and set
aside.
4.
Place a spoonful of chutney in the middle
of each tart case, spoon the onions over the
top, then pour over the egg filling. Thickly
sprinkle with the breadcrumbs and Cheddar
mixture and finally top with a whole cherry
tomato, pressing it slightly into the filling.
5.
Reduce the oven to 190°C/fan 170°C/gas
mark 5 and place the tartlets in the oven on
the hot baking sheet. Bake for 35–40 minutes
until the filling has set and the top is crispy
and golden. Cool slightly, then turn out of the
tins and serve with a crisp salad.
Cheddar
Ploughmans
Tartlets
Recipe courtesy of
38
Chicken & Egg. Welfare and Food Together.
Makes six tartlets
Equipment:
6 x 10cm
fluted round tartlet tins
Ingredients:
350g savoury shortcrust pastry
A little plain flour, for dusting
1 tbsp olive oil
1 onion, finely chopped
1 medium free range egg and 1 egg yolk,
whisked
200ml double cream
100gmature Cheddar cheese, finely
grated
50g dried breadcrumbs (blitz a piece of
toast to fine crumbs in the food processor)
2 tsp sun-dried tomato paste
6 tbsp tomato chutney
6 cherry tomatoes, with green tufts left on
Salt and freshly ground black pepper
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