a Jasper Conran for Wedgwood coffee cup set sits on a vintage pale yellow linen napkin. The Royal Doulton, “Caprice” jug and plate hold a delight of small offerings designed to tempt. A singular artichoke and olive tartlet is show here together with a mini quiche and onion tartlet, recipes to come..
Notes
Nibble on these beauties whilst sipping champas in your fascinator as you watch the race that stops a nation next week. The perfect plan ahead party treat, these can be prepared ahead of time then frozen until required.
Time to frock up Ladies!
Ingredients – makes approx 24
2 sheets puff pastry
170g jar marinated artichokes, finely chopped
approx 25 green olives stuffed with capsicum, roughly chopped
2 tbsp sour cream
1 tbsp lemon juice
1 tsp red wine vinegar
1 tbsp chopped parsley
salt and pepper to taste
Preheat oven to 180C and grease 2x 12 hole mini muffin tins. Using a glass or cookie cutter, cut 24x 6cm circles from the puff pastry and line the prepared tins to form the case.
Mix all remaining ingredients together in a large bowl then spoon the mixture into the cases.
These can be frozen at this stage for baking at a later date. If freezing, cover the tray with plastic wrap and place in the freezer for half an hour until pastry cases firm up again. Then, remove the uncooked cases from the tins and transfer to a container, stacking in layers with a sheet of plastic wrap between each layer and return to the freezer. When you are ready to bake, simply remove from the freezer, lightly grease the tins and place the cases in their holders and bake as per below, you may need to add an extra 5-7min onto the baking time if baking direct from frozen.
Bake for approx 25-30min until pastry edges are golden. Remove from the oven and serve.
shall make for my Melbourne Cup contribution, thanks alex love ginny
My pleasure Ginny x