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Spiced Shallot, Bean & Mozzarella Tarts
6 people
"These spicy little numbers are great eaten hot from the oven or cooled and packed away for lunch or a picnic. Make sure you push a good helping of cheese into each tart, as the creamy mozzarella really makes these special. I use tinned, ready-cooked beans for convenience – use any combo of beans you fancy. And, as always with chilli, up the heat or lower it, according to your tolerance." Gelf Alderson, River Cottage
Ingredients
- 500g shortcrust pastry
- Flour, to dust
- Egg wash (beaten egg), to glaze
- For the filling:
- 250g mozzarella
- 250g shallots, halved
- 3 garlic cloves, sliced
- 4 sprigs of thyme
- 1 medium-heat red chilli, deseeded & finely diced
- 2 tsp ground cumin
- 200g passata
- 400g tin of mixed beans, drained & rinsed
- 200g cherry vine tomatoes
Method
1. Preheat the oven to 180°C/160°C Fan/Gas 4.
2. Roll out the pastry on a lightly floured surface and use to line six individual 10cm tart tins placed on a baking sheet. Prick the pastry, line with baking paper and baking beans and bake blind for 15 mins, then trim and seal with egg wash.
3. For the filling, tear the mozzarella into pieces, place in a sieve and leave to drain for at least 30 mins.
4. Turn the oven up to 200°C/Fan 180°C/Gas 6. Put the shallots, garlic and thyme into a roasting tin. Trickle over 4 tbsp olive oil, season with salt and pepper and tumble everything together. Roast in the oven for 20 mins, stirring halfway through.
5. Take out the roasting tin, add the chilli, cumin, passata, beans and cherry tomatoes and give everything a good stir. Return to the oven and cook for a further 10 mins, stirring halfway through. Remove and taste for seasoning. Adjust accordingly. Allow to cool.
6. Spoon the spiced veg mixture into the tart cases and divide the mozzarella between them, pushing it into the filling. Bake in the oven for 10–15 mins until the cheese is melted.
7. Leave to stand for a few minutes then carefully remove the tarts from the tins. Serve hot or at room temperature, with lots of peppery leaves.
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