Grilled Veggie Tarts2014-12-05
- Yield : 10
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 35m
- 440g Plain Flour
- Pinch of Fine Salt
- 190g butter (at room temperature)
- 3 tablespoons ice cold water
- 120g cream cheese
- 50g char-grilled butternut, coarsely chopped
- 10 sun-dried tomatoes, halved lengthways
- 25g char-grilled red onion, cut into thin strips
- 20 small fresh basil leaves
Sieve the Plain Flour and Fine Salt together on a plate. Rub the butter into the our with your fingertips and mix well. Gradually add ice-cold water and knead well to make a stiff dough and refrigerate for 15 minutes.
Pre-heat the oven to 200°C.
Lightly flour the rolling pin and pastry board and keep aside. Knead the dough again, divide it into 10 equal portions.
Roll out a portion of the dough into a 10cm diameter circle. Place the circle into a 7 1⁄2cm diameter tart case and press the circle gently around the sides of the tart case. Repeat to make 9 more tarts.
Lightly prick all over the tarts with a fork. Arrange the tarts on a baking tray and bake for 10 to 15 minutes.
Cool the tart cases and divide the cream cheese among them and top with the butternut, tomatoes, and onion. Top with basil leaves and arrange on a serving platter to serve.