New potato crustless tartlets

GILL MELLER’S NEW POTATO CRUSTLESS TARTLETS

We love these little gluten free crustless potato tartlets, and we think you will too. They’re easy to make and ideal for packed lunches and picnics, and what’s more, you can customise the ingredients however you like. Here we’re adding smoked bacon, mature cheddar and parsley, but cherry tomato, gorgonzola and basil would be good too.

Preparation time 20 minutes | Cook time 45 – 50 minutes | Makes 12

INGREDIENTS

100ml of olive oil

300g of new potatoes, scrubbed and sliced into 2 – 3 mm rounds

100g of smoked bacon rashers, chopped into small pieces

100g mature cheddar cheese, grated

4 whole Stonegate Organic eggs

300ml double cream

200ml organic milk

3 – 4 tbls of parsley leaves, picked and chopped

Sea salt and freshly ground black pepper

METHOD

  1. Pre heat your oven to 200.c – 180.c fan
  1. You’ll need a 12-hole non-stick muffin tin or deep Yorkshire pudding tray. It’s important that it’s non-stick, as the little tartlets will be much easier to lift out of the tin.
  1. Place the sliced potatoes in a bowl with the chopped bacon and half the olive oil. Season well with salt and pepper then tumble together. Arrange an even amount of potato slices and bacon in the base of each well. Spoon over the remaining oil evenly.
  1. Place the tray in the hot oven and bake for 20 – 25 minutes, muddling the potatoes up once during this time.
  1. Meanwhile combine the whole eggs and yolks together with the milk and cream and season with a touch of salt and pepper.
  1. Take the tray from the hot oven and working quickly, sprinkle in a little cheese and chopped parsley over each stack of potatoes. Pour over the custard evenly, it should almost cover the potatoes.
  1. Return the tray to the oven and bake for 12 – 15 minutes or until the tartlets are golden and the custard has risen and set.

  2. Allow to cool for 15 – 20 minutes before eating.

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