Broccoli & Serrano Ham Tartlets
Using some ready-rolled shortcrust pastry we cut out shapes big
enough for our tartlet cases. We pricked the base of the pastry
before covering in baking parchment and filling with baking beans.
We then blind baked them for about 10 minutes. For our fillings
we blanched some broccoli florets.
And sauteed some sliced button mushrooms. Once the pastry cases
were cooled slightly we put a slice of serrano ham on the bottom
and then a thin layer of tomato tapenade (which we previously
used for our ).
We then added the sliced mushrooms, broccoli, chopped spring
onions and plum cheery tomatoes and green olives. Then baked again
for about 5 minutes until warmed through.