how to cook good food

recipes for food lovers

  • Home
  • About
    • Testimonials
  • Recipe Archive
    • Snacks and starters
      • Breads
      • Soups
    • Main dishes
      • Fish dishes
      • Meat dishes
      • Seafood
      • Vegetable dishes
      • Vegetarian dishes
    • Puddings
      • Ice Cream
      • Desserts
      • Tea time treats
  • Supper Club
    • In The Press
    • Allergies & Dietary Requirements
    • The Gin Kitchen Supper Club with A Table Outside
  • Learn to cook
    • Sourdough Demos
    • Kids Cookery Lessons in Surrey and Pop Up Bake Clubs
    • Adult Cookery Lessons in Surrey with Laura Scott
    • Corporate cookery classes
  • Food Orders/At Home Dining
  • Contact Me
You are here: Home / Pastries / Tarts for a party

Tarts for a party

September 7, 2011 by Laura Scott 2 Comments

Jump to Recipe Print Recipe

One of my best friends turned 40 over the weekend. We’re  all there now, partied out and coming to terms with being middle aged by dancing the night away and drinking slightly better quality wines with the odd cocktail thrown in to ensure the worst possible hangover.

tarts for a party

My friend wanted me to do some food for her. That was fine, apart from the fact I had just returned from holiday and the kitchen had just been painted so the house was in total chaos! So, the food was going to have to be good, obviously, but more to the point, EASY. I only had a day in which to shop and prepare as the kitchen had to be put to rights before even attempting to create party nosh for about 50 people.

That’s when I remembered my fail safe party tarts. I have been using some very good pre-cooked pastry cases for some big cooking jobs that I ave been catering for recently. They come delivered to your door  from “pastry post”. If you ever are caught short for ideas, I recommend trying this company. They provide every type of pastry case, in such a brilliant array of shapes and sizes, that you may never feel the need to bake pastry ever again.

How lucky I was to discover that I had nearly a whole boxful left over from a recent party, sitting there under the stairs. A breathed a sigh of relief. All they require is filling and an egg  and cream mix. That was good news. What I love about these tart cases is you can use them for so mny things. Great for a starter, picnic, lunchbox or quick dinner. You simply have to choose what to fill them with.

My friend is a vegetarian, so we chose roasted vegeble, basil and cheese. The list for other options is endless, but I shall list a few ideas which would work very well……

tarts for a party
Print

Tarts for a party

Tasty savoury tart ideas perfect for parties and events

Course Appetizer
Cuisine British
Keyword tarts for a party
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Author Laura Scott

Ingredients

  • Pre-baked pastry tart cases

For the roasted veggies:)

  • 1 aubergine chopped into small cubes
  • 1 courgette chopped into small cubes
  • 1 red pepper chopped into small cubes
  • 1 yellow pepper chopped into small cubes
  • 1 red onion chopped into small cubes
  • 2 cloves garlic finely chopped
  • 1 tsp fresh rosemary finely chopped
  • 300 ml double cream
  • 1 packet fresh basil chopped
  • 1 small block mature Cheddar grated

Instructions

  1. Pre-heat the oven to 180 degrees
  2. Line  1 large or 2 smaller baking trays with baking parchment
  3. Chop all the veg into small cubes
  4. Place in a bowl with the chopped garlic and fresh rosemary if using
  5. Season with salt and pepper

  6. Coat  generously in olive oil then place onto the baking try and roast for 30 minutes until vegetables are beginning to turn golden brown on the edges
  7. When the vegetables are cooked and cooled  place into the tart cases and top with some torn basil and greated cheese of your choice
  8. Whisk up the eggs, adding seasoning.
  9. Whatever volume of eggs you have, add the same amount of double cream., ie:, 100ml of eggs will require 100ml of cream

  10. Bake in the pre heated oven for 25 mins or until the egg mixture has turned golden and is beginning to soufflé up nicely

 

Share via:

  • Click to share on Facebook (Opens in new window)
  • Click to print (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)

Related

Filed Under: Family food, Lunch, Main dishes, Pastries, Snacks and starters, Vegetable dishes Tagged With: aubergine, courgette, double cream, eggs, fresh basil, garlic, mixed peppers, Pastry, pastry cases, pepper., red onion, rosemary, salt, strong cheese, Tarts

« Two of Everything Marinade
Tech ‘n’ Taste food blogging event @Talk Talk »

Comments

  1. Karen says

    September 7, 2011 at 6:49 pm

    LOVELY little Tarts! And Tarts for Tea made me laugh too! Great looking recipe…..
    Karen

    Reply
    • laura says

      September 16, 2011 at 7:47 pm

      Yes I thought the title was a good bit of fun!

      Reply

Feel free to leave me a comment. I would love to hear your thoughts! Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Laura Scott, food blogger.

I'm Laura. Private chef, supper club host and cookery tutor.

I love cooking. Always have. My site represents my life in food. With pictures. Food for me is all about interesting flavour combinations and the influence of the growing season.

Cooking is all about sharing and enjoying food. It makes life good.

Subscribe to How to Cook

Connect With Me

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Recommended by Muddy Stilettos Little Black Book of Best Businesses
Local Food Britain Approved Member

Follow me on Instagram

Pancake day ideas. Wholemeal pancakes with espress Pancake day ideas. Wholemeal pancakes with espresso butter and caramelised bananas. To make the espresso butter blend softened butter with maple syrup, coffee essence and a spoon of espresso powder or a half shot of strong coffee. Also good with a pinch of cinnamon.
#pancakeday #wholemealpancakes #pancakes #shrovetuesday #pancakestack #feedfeed #thebakefeed #recipeoftheday #foodphotography #surreyfoodie
Finally got around to starting my daughter’s bro Finally got around to starting my daughter’s bronze DofE skills training. Week One are these @meerasodha vegan choc chip cookies which were in @guardianfeast this weekend. Nine more weeks to go...
#dukeofedinburghaward #bronzeaward #dofebronze #bakingskills #cookingskills #learntocook #teencook #feedfeed #thebakefeed #veganbaking #chocolatechipcookies #lifeskills
Testing out a supperclub dish which is pork belly Testing out a supperclub dish which is pork belly based without the skin but the skin itself is probably even better than the main course. Thanks to @bensbutchery for my supplies including shin of beef - braising it Asian style. #crackling #porkcrackling #localproduce #locallysourced #epsom #surreyfood #recipetesting #epsomsupperclub #surreychef
We had 10 (2 didn’t want to be photo’ed) keen We had 10 (2 didn’t want to be photo’ed) keen cooks in the kitchen yesterday for my half term pop up bake club. They went home with bags of veggie & cheese soda bread rolls, veggie packed spring rolls (big hit) and oaty chocolate energy balls. A perfect way to spend a rainy afternoon!
#popupbakeclub #epsom #surrey #learntocook #halftermfun #kidscookery #lifeskills #healthyeatingideas #surreychef #foodeducation #surreyhills
Our summer solstice supper with @atableoutside at Our summer solstice supper with @atableoutside at @theginkitchen has already sold out! So if you’d like to come along to our next collaborative event we’re holding a Harvest Moon supper. Gin  cocktails paired with each course on the 3rd of October. There are welcome cocktails, a tour of the distillery and an after dinner liqueur which is always a surprise and always delicious. Tickets are now available to book via A Table Outside website.
See you there...
#harvestmoon #supperclub #epsomsupperclub #atableoutside #theginkitchen #seasonalsupper #artisangin #dorking #surreyhills #popupdining #gincocktails #surreychef #surreyproduce #localproduce #hellodorking #surreylife
Testing out flavour combinations for the veggie & Testing out flavour combinations for the veggie & cheese packed soda bread rolls on next week’s pop up bake club. These ones have sweet potato & mature cheddar in them and are very light & fluffy with a crusty top. Will be trying them with lunch today. #popupbakeclub #epsom #surrey #halftermactivities #kidsinthekitchen #lifeskills #learntocook #cookeryclass #surreychef #surreyfood #halftermbaking #surreyhills
Highlight meal of the year so far @supawan_thaifoo Highlight meal of the year so far @supawan_thaifood - soft shell crab, crispy noodle fried prawns, duck curry with lychees, braised pork belly, papaya salad, morning glory, jasmine rice with lychee sorbet to finish. Forgot to order the aubergine larb so need to go back...
#supawanthaifood #kingscross #caledonianroad #londonfood
Last night’s vegan valentine supperclub dessert. Last night’s vegan valentine supperclub dessert. Dark chocolate mousse on a biscuit base, whipped coconut cream, rose petals & a chocolate chip cookie to dip into the mousse.  #vegansupperclub #epsomsupperclub #popupdining #veganvalentine #epsom #surreychef #surreylife #feedfeed #veganbaking #surreyvegan #cheflife #plantbasedfoodie #uksupperclubs
Black dal having a night sitting in the fridge to Black dal having a night sitting in the fridge to develop the flavour before tomorrow’s vegan supperclub. It’s so different to a red lentil dal and has such a delicious flavour. Thanks m looking forward to seeing what everyone thinks of it. #vegansupperclub #epsomsupperclub #popupdining #epsom #surreychef #cheflife #veganfood #plantbased #blackdal #uksupperclubs
Another batch of vegan hob nobs baked and blitzed Another batch of vegan hob nobs baked and blitzed for the base of this Thursday’s vegan supperclub dessert. Almost a shame to turn them crumbs when they taste so good. #epsomsupperclub #vegansupperclub #epsom #surreyfood #popupdining #veganbaking #plantbasedrecipes #veganvalentines #feedfeed #thebakefeed #surreychef
Trying out vegan cookie recipes for This Thursday’s vegan valentine supperclub. The vegan hob nob base for the chocolate mousse is ready to go and these cookies will go perfectly as an added chocolate bonus AND the vegan chocolate truffles being by served with coffee will finish off the evening perfectly so long as everyone loves chocolate 🍫 🍫🍫🍫🍫🍫🍫🍫🍫 #vegansupperclub #epsomsupperclub #vegancookies #chocchipcookies #feedfeed #thebakefeed #epsom #surreychef #veganvalentine #surreyfoodie #popupdining #vegancookies #plantbasedbakes
Private dinner last night in London and here is th Private dinner last night in London and here is the dessert. Passion fruit & mango meringue roulade.  #privatechef #privateevents #cheflife #feedfeed #thebakefeed #meringue #roulade #dessert #foodandwine
Load More… Follow Laura
This error message is only visible to WordPress admins
HTTP Error. Unable to connect to the Instagram API. Feed will not update.
Ranked 69 in the Foodies100 Index of UK Food Blogs Foodies100 UK Food Blogs

As Seen In…

  • The Guardian
  • SurreyMummy
  • Mindful Mum
  • Marie Claire
  • Dotcomgiftshop

Copyright

All site content (words, images & recipes) are the property of Laura Scott and How to Cook Good Food. All rights reserved.

Please ask permission before republishing my content.

Legal

  • Home
  • Copyright
  • Privacy Policy
  • Contact Laura

Copyright © 2021 · Laura Scott and How To Cook Good Food
Surrey Web Design

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.