West Country Ploughman’s Tarts

“A delicious tart championing local ingredients that takes a ‘pub favourite’ and transforms it into a picnic delight.  Great served with the mini pickled onions.”

- Kerry Camm

Shortcrust Pastry 225 g (8oz): 

• 225 g (8 oz) Plain Flour* minced with 1tsp mustard powder
• pinch salt
• 50 g (2 oz) lard
• 50 g (2 oz) margarine
•  cold water to mix, about 30 ml (approx. 2 tbsp)

1.  Mix flour and salt in basin, rub in fat.
2. Using a knife to cut and stir, mix with cold water to form a stiff dough.
3 . Turn dough on to a floured surface and knead lightly.
4.  Roll out and use as required.

*Self raising flour may be used. The pastry will have a more cake-like texture.

Filling: 

• 2 -4 Spring onions, chopped
• 6-10 Cherry tomatoes, halved
• 50g pickle
• 75 g (3 oz) cheese, grated
• 2 medium eggs
• 150 ml (¼ pint) milk
•  Salt and pepper

1. Heat oven to 190ºC, 375ºF, Gas Mark 5. Roll pastry, cut out circles – use to line bun trays.
2. Place half the cheese in the pastry case and dot with spring onions and ½ cherry tomatoes.
3. Beat the eggs and milk together, season and pour over the cheese and veges.  Sprinkle on remaining cheese.
4. Bake for about 20-25 minutes until set and golden brown. Serve with mini pickled onions.

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