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Tuna Wholemeal Tartlets Recipe |
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Ingredients
spring onion - 1, chopped egg - 2, lightly beaten can tuna - 185g, drained well dill - 1 tsp, chopped low-fat milk - 2 tbsp low-fat cheese - 30g, grated cottage cheese - 2 tbsp lemon thyme - 1 tsp, chopped
Pastry
margarine - 2 tbsp lemon juice - 2 tbsp wholemeal flour - 3/4 cup
Method
Preheat oven to 180˚C. Mix flour and margarine in food processor bowl, process mixture to fine crumbs. Add lemon juice and process until mixture come together. Knead the dough until smooth on a lightly floured table/surface. Wrap with plastic and store in fridge for 10 minutes. Divide the pastry into four portions. Roll each piece between two sheets of plastic wrap (large enough to cover sides and base of four 9cm round, shallow fluted flan tins. Trim pastry edges. Cut sheets of greaseproof paper (large enough to cover pastry-lined tin). Spread a layer of rice/bean evenly over the paper and bake 10 minutes. Discard the rice and paper, return pastries to oven and bake another 5 minutes. Set aside. Mix all ingredients of the filling (except grated cheese) in a bowl. Stir until smooth. Spoon the mixture into the pastry cases, sprinkle with grated cheese and bake for 15-20 minutes until the tartlets turn lightly golden. Serve hot or cold. Makes 4.
Preparation time: 45 minutes Total cooking time: 35 minutes
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