You will need
2 cups (240 g) flour
pinch of salt
pinch of cayenne pepper
½ t (2.5 ml) mustard powder
125 g butter, fridge temperature
1 cup (250 ml) cheddar cheese, grated
1 egg yolk
± ¼ cup (60 ml) cold water, add a little more until a pliable dough is obtained.
1 x 125 g Ina Paarman’s Mushroom Pesto
± 100 g hard cheese, coarsely grated
Method
Sift the dry ingredients together twice. Cut in the butter with a pastry cutter, we prefer to use a food processor. Add the cheese.
Mix the egg yolk and cold water and use to mix the pastry to a firm but pliable dough. Kneed dough lightly, flatten into a disk, cover with clingfilm and stand at room temperature or chill in the refrigerator for 30 minutes or longer.
Butter two mini muffin tins and keep on one side.
Adjust the oven rack to the middle position and preheat the oven to 190°C.
Roll out the pastry very thinly ± 2 mm.
Cut into squares 5 cm x 5 cm. We make a 3 cm wide cardboard strip as a guide.
Place pastry squares over the hollows of the mini muffin tins and push them down using a tiny glass or a cake pillar. Prick the pastry with a fork.
Blind bake the pastry.
Cut a corner off the Mushroom Pesto pack.
Squeeze blobs of Pesto into the pastry tartlet shells. Sprinkle with grated cheese.
Before serving place back into the oven for 5 – 7 minutes until the cheese has melted, serve warm or at room temperature.
