recipecommunity | Mini Grano Padano Cheese Tarts with Olives & Sun Dried Tomatoes

Mini Grano Padano Cheese Tarts with Olives & Sun Dried Tomatoes
Serves 12 Tarts Prep time 30 minutes Cook time 20 minutes Total time 50 minutes

INGREDIENTS

PASTRY
150g Plain flour
Pinch of salt
2 tablespoons grated Grana Padano cheese
80g butter, cut into small pieces
Cold water (to mix, about 30ml)

FILLING
2 eggs, beaten
1 tablespoon milk
100g grated Grana Padano cheese
12 olives, halved
3 sun-dried tomatoes in oil, drained and snipped into small pieces

DIRECTIONS
*Step 1 Mix flour, salt and Grana Padano cheese together in basin, rub in the butter until it resembles fine breadcrumbs.
*Step 2 Using a knife to cut and stir, mix with cold water to form a stiff dough. Do not over mix, light of hand is best. Allow pastry dough to chill and "relax" for 30 minutes, in a fridge or a cool place, cover the bowl or put the pastry in some cling film.
*Step 3 Pre-heat oven to 200C/180C Fan/Gas 6. Grease a 12 x tart/patty tin. Roll out the pastry on a lightly floured surface and stamp out 12 x rounds with a fluted 4.5cm cutter. Press each pastry circle gently into the greased tin. Prick the base of each twice with a fork.
*Step 4 Mix the Grana Padano cheese with the beaten eggs and milk. Place the two olive halves in each pastry case and scatter the sun-dried tomatoes over the top.
*Step 5 Pour the egg mixture into the pastry circles and bake in the pre-heated oven for 15 to 20 minutes until the pastry is brown and crisp and the filing has risen and is set.
*Step 6 Ease out of the tin and place the tarts on a wire rack to cool. Serve with baby basil leaves as a garnish.