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Categories:
flour cold butter fresh thyme fresh dill fresh parsley Cheddar cheese water some oil filling white fish green onions fresh parsley Cheddar cheese eggs cream
Viewed: 40 - Published at: 4 years agoIngredients
- 1 1/4 cups flour
- 3 ounces cold butter, cubed
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 3/4 cup grated cheddar cheese
- 3 -4 tablespoons really cold water
- some oil or melted butter, for greasing the baking tins
- For the filling
- 14 ounces white fish fillets
- 2 green onions, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1/2 cup grated cheddar cheese
- 2 eggs
- 1/2 cup cream
Method
- Grease the baking tins.
- Sift the flour into a mixing bowl; add the butter and using your fingers make it into crumbly dough.
- Add the herbs and the cheese, and then almost all of the water, knead until you have firm dough, if necessary add more water.
- Knead the dough on a floured surface until smooth.
- Wrap in plastic, put in the fridge for 15-20 minutes and let it rest.
- Preheat oven to 410 degrees F.
- Divide the dough in 8 pieces, roll the dough out to fit the baking tins, trim the dough around the rim Put some baking parchment, cut in circles, on the dough, fill with ceramic baking beans or normal dried beans or rice, and bake them for 10 minutes Take them out of the oven, remove the beans and the paper then put them back in the oven and bake for another 10 minutes.
- Take them out and let them cool.
- Poach the fish in some water, 3 to 5 minutes (but longer if the fish fillets are thick) remove from the pan and cool.
- Flake or mash the fish, divide over the tins, sprinkle with the onion, parsley and cheese.
- Mix the eggs with the cream, and pour over the fish.
- Bake for 15 to 20 minutes until the tartlets have firmed up and are golden brown.
- Serve with some halved cherry tomatoes and herb sprigs.
