The little pastry cases have a tart/sweet filling of cranberry sauce, goat's cheese and yoghurt. They make a great lunch.
Lynn Lewis and Joachim Wahnschaffe
3 sheets ready-rolled shortcrust pastry, thawed
For the filling
3 large eggs
125 ml (1/2 cup) low-fat natural yoghurt
310 ml (1 1/4 cups) milk
4 tablespoons (1/3 cup) cranberry sauce
3 tablespoons snipped fresh chives
85 g (2/3 cup) goat's cheese, crumbled
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Directions Preparation:15min › Cook:47min › Extra time:8min › Ready in:1hour10min
Preheat oven to 190°C. Grease 6 individual 12.5-cm non-stick tartlet tins with loose bases. Cut pastry into 6 equal pieces. Roll out each piece thinly on a lightly floured work surface and use to line the tins.
Prick pastry several times with a fork. Place tins on a baking sheet for ease of handling. Fill each tin with dried beans. Bake for 12 minutes: remove beans and return to oven for a further 8–10 minutes or until light golden brown. Remove from oven. Lower oven temperature to 180°C.
Beat eggs in a small bowl. Add yogurt and milk and season with salt and pepper; mix well.
Spread 2 tsp cranberry sauce in the bottom of each pastry case. Top with chives and goat's cheese. Pour egg mixture into cases. Bake for 25–30 minutes or until filling is slightly puffed and golden brown. Serve warm.
Try this, too…
Add texture to the pastry by rolling it out on a sprinkling of original rolled (porridge) oats. This makes the pastry more nutritious. too.