Celebrate the start of spring with these pretty daisy shaped tartlets filled with cheese and seasonal vegetables. They make a perfect treat for Mother's Day too.
As part of my Mother's Day baking
this year, I have created these lovely little tarts or tartlets as I like to call them! I usually make a selection of sandwiches, sausage rolls and a large quiche for Mother’s Day afternoon tea, but small tarts are so pretty and there is no cutting or slicing, they are easy to serve as well as being adaptable as you make half of them vegetarian if you need to, with the rest being suitable for meat eaters – just add (or omit) the meat to half the mixture and bake them in the same tin at the same time.
Although these wee tartlets are vegetarian, and only use cheese, eggs, seasonal purple sprouting broccoli, wild garlic and spring onions, you could add flaked tinned tuna or ham if you wanted – and tinned salmon would also make a lovely “fishy” addition too. The “daisy” shapes are easy to achieve and come from using a “flower” shaped biscuit/cookie cutter – I think the pastry petals really add something to the tarts and are perfect for Mother’s Day, as well as Easter or any other spring celebratory afternoon tea too.
I used some lovely purple sprouting broccoli
from my garden in these tarts, but tenderstem broccoli
would also be a good choice of vegetable to add, and is perfect with the spring onions and wild garlic. Cheddar cheese
is the obvious choice of cheese, but if your mum (or family) likes blue cheese, then use a nice piece of Stilton or Shropshire Blue as well as the Cheddar – I quite fancy using some Blue Wensleydale
next time I make these, the thing is that you can adapt this recipe to your personal requirements, as well as what seasonal veggies (and herbs) you have to hand.
These little tartlets would be perfect for your mum this mother’s day, and you can also get the children involved in making them, as it’s just a matter of stamping out the daisy pastry shapes and mixing the cheese egg custard together with all the ingredients, although I like to steam the broccoli first, and you can of course use ready-cooked broccoli for ease. The recipe below makes one dozen little daisy tarts and I also made them in a normal “patty” tin, NOT a muffin tin, so that a little pastry and egg mixture goes a long way!
“Daisy” Cheese and Broccoli Spring Onion Tartlets
(Makes 12 individual tartlets)
1 x 320g packet ready-rolled, ready-made short crust pastry (or 225g homemade short crust pastry)
100g to 150g purple sprouting broccoli, steamed or pre-cooked, finely chopped
2 large eggs
150g Cheddar cheese, grated (or a mixture of cheese of your choice)
1 wild garlic, trimmed and finely chopped
4 spring onions, trimmed and finely chopped
Salt and pepper
Diced cooked ham, tinned tuna or tinned salmon
1. Pre-heat oven to 200C/400F/Gas 5. Grease a 12 hole bun or tart tin, NOT a muffin tin.
2. Steam the broccoli, or use ready cooked broccoli. Chop it finely, so it will fit into the pastry cases in the patty tin.
3. Stamp out 12 daisy shaped pastry circles and line the patty tin with them.
4. Arrange the cooked broccoli in the pastry cases and then mix the eggs, milk, cheese, wild garlic, spring onions and seasonings together in a jug.
5. Pour and/or spoon the mixture into the pasty cases and then bake them for 15 to 20 minutes in the pre-heated oven, or until they are puffed up and the filling is firm and cooked.
6. Allow to cool for 5 minutes and then serve.
Inspired? Visit Great British Chefs' collection of cheddar recipes for more delicious dishes.