Recipe: Tartlets with Garlic Cream and Roasted Tomatoes
For the pastry
½ tsp salt
175g butter, flaked
Butter, for greasing
Flour, for dusting
Dried pulses, or baking beans, for blind baking
For the filling
200g cherry tomatoes, on the vine
1 tbsp olive oil
8-10 cloves garlic, finely chopped
4-5 dried dates, pitted and finely diced
350g cream cheese
A sprinkling of cayenne pepper
10 wafer-thin meat-free
Olive oil, for drizzling
Purple basil, to garnish, available at desertcart.com
1 Begin by making your pastry.
2 Mix the flour with the salt and form into a mound on the work surface.
3 Make a well in the centre and break the egg into the well.
4 Dot the butter around the edge.
5 Quickly work the ingredients together by hand to form a smooth pastry.
6 Shape into a ball, wrap in clingfilm and chill in the refrigerator for 30 minutes.
7 Heat the oven to 190C.
8 Grease 10 tartlet moulds (about 6cm in diameter) with butter.
9 Divide the pastry into 10 equal-sized pieces and roll each piece out on a floured work surface into a circle with a thickness of about ½ cm.
10 Line the moulds with the pastry circles. Cut grease-proof paper to the size of the tartlets and place on top of the pastry, then fill with dried pulses or baking beans.
11 Bake for 10-15 minutes until golden brown.
12 Remove the paper and pulses and allow the pastry to cool before taking the tart cases out of the moulds.
13 Place the tomatoes in an oven-proof dish and drizzle with a little oil.
14 Season with salt and ground black pepper and roast in the oven for about 20 minutes, still at 190C.
15 Heat 1 tbsp of olive oil and gently fry the garlic until translucent.
16 Mix with the dates, then add the ricotta and cream cheese and stir to combine.
17 Season to taste with salt and cayenne pepper.
18 Spoon the mixture into the tartlet cases and top each with a few tomatoes and a slice of veggie turkey.
19 Garnish with purple basil and serve.