Summer Vegetable Tartlets

These tartlets are delicious and simply perfect for a summer picnic! Bake these summer vegetable tartlets for your next picnic...

These tartlets are delicious and simply perfect for a summer picnic! Makes 6

For the pastry:

  • 175g (6oz) plain flour
  • 75g (2¾oz) chilled butter, cubed
  • 1 free-range egg yolk
  • 25g (1oz) parmesan cheese, finely grated
For the filling:
  • 1 small courgette
  • 200-250g (7-9oz) asparagus, cut into 3cm (1¼in) lengths
  • 1 free-range egg, beaten
  • 150ml (5fl oz) thickened cream
  • 25g (1oz) parmesan cheese, finely grated
  1. To make the pastry, put the flour into the bowl of a food processor. Add the butter and process for about30 seconds, until all the butter is mixed in with the flour. Add the egg and parmesan and process again briefly, then add about 1 tbsp water and process briefly again. Transfer to a bowl and form into a ball. Divide the pastry into six equal portions, then wrap each portion in clingfilm and chill for 15 minutes.
  2. After chilling, roll each portion out to about a 12cm (4½in) circle and use the circles to line six 8cm (3¼in) tartlet tins. Trim the edges.
  3. If it’s a particularly warm day, chill the pastry-lined tartlet tins for 15 minutes in the fridge. Preheat the oven to 200ºC/Gas Mark 6. Line each tartlet with baking paper and then weigh down with baking beans or raw rice. Bake for 10 minutes, then remove the paper and weights and bake for a further 5 minutes. Set aside. Reduce the oven temperature to 190ºC/Gas Mark 5).
  4. Meanwhile, cut the courgette in half lengthways, then slice into 5mm (¼in) semicircles. Blanch the courgette and asparagus in boiling water for 1 minute, then drain well and refresh under cold water. Drain well again.
  5. Combine the egg, cream and two-thirds of the parmesan and season well with sea salt and freshly ground black pepper. Divide the vegetables between the tartlets, then pour the egg mixture over the top, filling each tin to the top of the pastry edge. Scatter the remaining parmesan over the top. Bake for about 15 minutes, until the tartlets are just set and lightly golden on top (they’ll continue to cook as they cool, so do not overcook). Cool in the tins on a wire rack.
  6. Serve warm or cold. For ease of transportation, leave the tartlets in their tins.
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