Here is one of the lazy making recipes where it’s just about having a ready-made dough ( I usually have shortcrust dough in the fridge), cheese, eggs and any filling you fancy. Serve as appetizer, as a meal with a salad, and you’re done!
The figure-friendly version of this stuff is using a phyllo or feuille de Brick sheet to replace the heavily buttered shortcrust dough or for some, the puff pastry (not my favorite unless you want to eat right there!)
For 16 mini tartelets or 1 tart
For the shortcrust pastry
– 200 g plain flour, sifted
– 100 g butter, chilled and cubed
– ½ tsp salt
– 1 egg yolk beaten
– 1 or 2 tbsp of cold milk to bind
– 1 tbsp olive oil
– 3 eggs
– 200 g of fromage blanc (kind of soft white cheese)
– 2 tbsp of crème fraiche or equivalent
– 1 cup of chopped parsley/ chives
– Freshly crushed peper
– Handful of grated cheese (Edam, gruyere, comte, cheddar..)
– thym, basil, oregano, chives, dill..
The veggie option
1 cup of sautéed vegetables (either onion, or spinash, or leek, or mushrooms…), dried tomatoes, olives
The meaty option (one of them)
1 cup of sautéed shrimp, smoked salmon, canned tuna, diced roasted chicken or meat, cold cuts
For the shortcrust pastry
Put flour, butter, salt in a food processor, pulse intul you see crumbs (3 or 4 times max), add the egg and the milk. Process it until you see the dough coming together (2 or 3 times). Flour a work surface and shape the dough into a ball then flatten it and wrap in a cling film…direct to the fridge for 30 min approx or 10 min in the freezer..
If making the pastry by hand, rub the butter into the flour until it resembles coarse breadcrumbs then make a well and add the egg, mix. Add the milk to help the dough coming together, do not overwork it though!
if you are planning to incorporate veggies here, Sautee them in a pan with a bit of olive oil and seasoning, let it cool a bit before using it and make sure there is no excess water, especially if you are using frozen veggies
Preheat the oven to 180C.
Cover a greased tart (or tartlets) tin with the shortcrust pastry.
Now, either you bake it blind: fill the tin with baking beans and bake blind for 10-15 minutes then let, remove the beans and bake the top for further 5 min to have a golden color. In this case, you have to wait until the shortcrust has cooled before you fill it with the mix that will fill your savory tart or quiche.
Or you pour the mix on the dough and bake it straight.. Which Is what I do when I run out of time..
For the filling
Beat the eggs, add all the other ingredients, season with salt and black pepper.
Pour the filling into the pastry base and return to the oven to bake for 30–40 minutes (if you haven’t baked your pastry dough previously), or until the centre has set.
This is basically served warm but it does not stop you from serving it at room temperature. Fridge cold is not adviced.