For the Tartlet cases:
You can buy shortcrust pastry of course, but making it is much more satisfying!
- Pre-heat the oven to 200.
- Sieve the flour and salt into a bowl and add the diced butter.
- Rub the butter into the flour until it resembles breadcrumbs.
- Make a well and add the egg. Use a table knife to mix into the ‘breadcrumbs’, then add enough water to bring your dough together.
- Knead into a circular shape around an inch thick and roll out onto a floured surface.
- Cut your tartlet cases to the size of your tin – I use a mini-muffin tin but you could make them bigger.
- Press each pastry round into your greased tin. Prick the bases, multiple times, with a fork and refrigerate for 30 mins +.
- Line each tartlet with greaseproof paper and add baking beans (or something that will do a similar job) and bake for 10 mins.
- Remove the beans and paper and bake for another 5-10 mins until golden.
- Cool and remove from the tray ready for the filling.
For the filling:
- Crumble the Feta and divide between your tartlets
- Beat the egg yolk and cream together and add pepper.
- Spoon the mixture evenly into the tartlets.
- Top with the half olive and a small sprig of rosemary.
- Bake until golden – 6-7 mins. Serve warm.
Just enough time to pour a large glass of Le Pigeoulet and enjoy!