Monday, 5 March 2018

Rach Eats Lunch: Garden Tarts

Garden tart recipe

It's been four whole days since the last time I wrote a blog post, and I'm still trying to embrace that slow life. I'm not saying it's completely tortoise-slow, but it's slow enough. I'm trying to get back into the swing of things, but gently. After the previous week's illness, it's safe to say that things feel a weeny bit different - I'm actually trying to eat healthy food! Me! Oh, I've just eaten a packet of chocolate buttons. Oh well. I still don't like my cheek much, though. Wish it would stop feeling so blinking weird. And the tiredness can do one, too. (Sorry, I'm not usually this grumpy...)

I've been telling myself not to be so labour-intensive with my recipes, especially when I'm still feeling yucky. Case in point: today's recipe. Easily doable on any other day, but today I accidentally poured in too much egg mixture and made a (containable, woohoo!) mess. What I will tell you though, is that this is fabulous. Think of cheese and cucumber sandwiches, all encased in quiche, and you have garden tarts - so-called, because it's totally what you'd eat in the Queen's back garden on a summer's day...

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Garden Tarts
Sit in the garden awhile and enjoy some of these...
  • 1 sheet ready roll puff pastry
  • 3 eggs, beaten
  • 40g grated strong cheddar cheese
  • 1 teaspoon salt and pepper, ground
  • 1cm chunk cucumber, diced
  • 1 thin slice Brie, finely sliced
Preheat the oven to 180℃. Make sure it fully comes up to temperature, which means you can prep the recipe while you wait.Cut out four 7 x 7cm squares out of the puff pastry, and, using sillicon cupcake cases, mould the pastry into the cases. Cut bits off the sticky-up edges and use it to fully fill any gaps in the cake cases. Pop the cake cases in a muffin tin.Beat the eggs up in a jug, and add the cheese and seasoning. Stir it up. Dice the cucumber and add a small handful to the bottom of each pastry case.Pour over the eggy mixture into each cake case, making sure not to overfill it. Gently drop in a small slice of Brie on top, and pop the whole lot in the oven for 25 minutes. The pastry will puff up and jump up over the sillicon, which is totally how you want it. The egg mixture must be totally clean when tested with a knife, too.Remove the muffin tin from the oven and allow 2-3 minutes of cooling time before taking out of the tin. Serve hot or cold, but it's not really suitable for reheating.
Prep time: Cook time: Total time: Yield: Makes 4 - double up if you want more!

Best garden party food recipe

I loved these - now that the weather's starting to warm up and the days are getting a bit longer (just a bit), these garden tarts will be perfect. And they are sooooo good, too. Give it a go and let me know what you think!

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