Hummus & Cherry Tomato Mini Tartlets

Makes 30


Pastry Cases

  • 375g ready rolled shortcrust pastry
  • A little flour for dusting
  • 1 egg, beaten
  • 3 tbsp finely grated parmesan (or vegetarian parmesan)


  • 15 cherry tomatoes, halved, roasted for 8 minutes, cooled
  • 200g hummus
  • A few chives, chopped


  1. Preheat the oven to 200°C/400°F. Lightly dust a work surface with flour, roll out half the pastry to approx 30 x 40cm and use a cutter to stamp out 15 squares. Place into silicone moulds, prick the bases with a fork. Repeat with the other half of the pastry. Brush with the beaten egg and sprinkle with parmesan. Bake for 8-10 minutes until golden. Remove from the oven and transfer to a wire rack to cool.
  2. When all the pastry cases are baked and cooled, place 1 tsp of hummus in each, top with a cherry tomato and a few chopped chives.