Serves: 24 tartlets, depending on size
Cooking time : 1 hour
Hint: Make in advance and store in fridge for flavours to develop.
- 140 g cake flour
- 5 ml (1 t) baking powder
- 2 ml salt
- 45 ml (3T) sunflower oil
- 75 ml (5 T) buttermilk
- a little extra buttermilk, if required
- To make the pastry, place the ingredients for the pastry in the bowl and mix with an electric mixer or by hand.
- Mix gently until the pastry holds together or mix and knead lightly by hand until dough forms. Do not over-mix for it will make the pastry tough and less crumbly.
- Grease 24 small (6 cm diameter) or 12 medium (10 cm diameter) loose-bottom fluted tartlet pans or shallow muffin pans well with margarine and divide the pastry between the pans.
- Press out the pastry evenly. Trim the pastry neatly at the edges, crimping with the fingers or cut away with a sharp knife and blend the cut-off bits into the crust on the base of the pie dish.
- Refrigerate while the filling is made.
- 250 g Feta cheese, plain or flavoured with herbs or black pepper
- 250 ml (1 cup) cream
- 125 ml (½ cup) milk
- 4 eggs, separated
- salt and white pepper (optional)
- 60 g spring onions, chopped
- 12 baby tomatoes, halved
- Pre-heat the oven to 180°C.
- To make the filling: drain the Feta cheese and place into the bowl of a food processor together with the cream, milk and egg yolks.
- Process well and adjust seasoning to taste: this will depend on the Feta cheese which may already be salty enough or may need a little extra salt and pepper.
- Beat the egg whites in a large bowl until soft peaks form. Pour the mixture into the bowl with the beaten egg white.
- Add the chopped spring onions and mix well until evenly combined.
- Spoon into the prepared fluted tartlet pans or shallow muffin pans. Top with baby tomato halves.
- Bake for about 15-20 minutes until golden brown, puffy and set in the centre. Remove from the oven and allow to cool for a few minutes.