Feta and Olive Tartlets

For the Tartlet cases:

You can buy shortcrust pastry of course, but making it is much more satisfying!

• Pre-heat the oven to 200.
• Sieve the flour and salt into a bowl and add the diced butter.
• Rub the butter into the flour until it resembles breadcrumbs.
• Make a well and add the egg.  Use a table knife to mix into the ‘breadcrumbs’, then add enough water to bring your dough together.
• Knead into a circular shape around an inch thick and roll out onto a floured surface.
• Cut your tartlet cases to the size of your tin – I use a mini-muffin tin but you could make them bigger.
• Press each pastry round into your greased tin.  Prick the bases, multiple times, with a fork and refrigerate for 30 mins +.
• Line each tartlet with greaseproof paper and add baking beans (or something that will do a similar job) and bake for 10 mins.
• Remove the beans and paper and bake for another 5-10 mins until golden.
• Cool and remove from the tray ready for the filling.

For the filling:

• Crumble the Feta and divide between your tartlets
• Beat the egg yolk and cream together and add pepper.
• Spoon the mixture evenly into the tartlets.
• Top with the half olive and a small sprig of rosemary.
• Bake until golden – 6-7 mins.  Serve warm.

Just enough time to pour a large glass of Le Pigeoulet and enjoy!