Preparation time 30 mins
Cooking time 35 mins
- 1 handful cheese, grated
- 2 spring onions, chopped (or use chives)
- 1 tbsp butter
- 4 baked potatoes
Mix flour and half the Parmesan in a large bowl.
Rub the butter and cheese into the flour with your hands till it resembles breadcrumbs. Bind it with a trickle of water. Shape into a smooth ball. Wrap in film. Chill for an hour in the fridge.
Preheat oven to 200°C/Gas 6. Brush 6–8 mini tart tins with a little oil or butter. Coarsely grate pastry into each. Press evenly into the sides and base. Line with greaseproof paper. Fill with coins or baking beans. Bake for 10 mins, or till just golden. Turn oven down to 180°C/ Gas 4.
Mix together the lettuce, spring onions, lemon zest, remaining Parmesan, fresh herbs and lots of black pepper.
Whisk the eggs, crème fraîche and mustard. Stir in the lettuce mix. Spoon into the pastry. Bake for 25 mins, or till golden and set.
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Recipe from Abel & Cole.