50g (½ cup, loosely packed) finely shredded vintage or extra tasty cheddar cheese
1 tablespoon finely chopped flat-leaf parsley
60ml (¼ cup) thickened cream
Freshly ground black pepper
With a lightly floured rolling pin, roll out one portion of pastry on a lightly floured surface until about 2mm thick. Use a 7cm round cutter to out 12 circles and then carefully ease them into an ungreased 12-hole mini (1½ tablespoon capacity) muffin tray, pleating the pastry 4-5 times to help shape it. Repeat with the remaining pastry and another 12-hole mini muffin tray to make 24 tartlet cases in total. Use a fork to prick the base of each tartlet case twice. Place the muffin trays in the freezer for at least 30 minutes or until ready to bake.
Preheat oven to 200°C (180°C fan-forced).
Meanwhile, to make the filling, cook the bacon in a non-stick frying pan over medium heat for 5 minutes, stirring occasionally, or until starting to crispen. Transfer the bacon to a medium bowl and add the cheese and parsley. Whisk together the egg and cream, add to the bacon mixture and stir with a fork to combine. Season with pepper.
Bake the unfilled frozen tartlet cases straight from the freezer in preheated oven for 12 minutes or until golden.
Use a teaspoon to fill each pre-baked tartlet case with a small amount of the the filling, making sure you get a good amount of the bacon, cheese and egg mixture in each. Return to the oven and bake for 5-8 minutes or until the filling is just set.
Serve warm or at room temperature garnished with a tomato slice, if desired.
You can make these tartlets up to 2 days ahead of serving. Cool and then store in an airtight container in the fridge. Place the tartlets back in the tins before reheating in an oven preheated to 160°C (140°C fan-forced) for 10 minutes or until heated through.
These individual frittatas are dead simple and super quick to make – perfect for lunch boxes either for lunch or as a substantial snack that is packed with energy and goodness. Try different combinations of favourite vegetables (corn kernels, chopped capsicum and grated pumpkin all work well also) and throw in a can of drained and flaked salmon or tuna to boost the protein.
130g small short pasta, such as macaroni Olive oil, to grease 2 medium zucchini (about 270g), coarsely grated 1 medium carrot (about 120g), coarsely grated 100g (1 cup) coarsely grated extra tasty or vintage cheddar cheese 8 eggs 80ml (⅓ cup) milk Freshly ground black pepper and salt, to taste 125g small cherry or grape tomatoes, halved
Preheat the oven to 180°C. Brush a 12-hole medium (80ml /⅓ cup) muffin tray with the oil to lightly grease.
Cook the pasta in plenty of boiling water, following the packet directions, until al dente. Drain and rinse under cold running water. Drain well.
Put the drained pasta, zucchini, carrot and 75g (¾ cup) of the cheddar in a large bowl and mix to combine well. Divide the mixture evenly among the greased muffin tin holes.
Use a fork to whisk together the eggs and milk in a large jug until well combined. Season to taste with pepper and salt and whisk again. Pour evenly over the vegetable mixture. Press the halved tomatoes, cut side up, into the tops of the frittatas and then sprinkle with the remaining cheese.
Bake in preheated oven for 18-20 minutes or until just cooked through and lightly golden. Stand in the tin for a few minutes before running a palette knife around the outside of each frittata and lifting out. Serve warm or at room temperature
These frittatas will keep in an airtight container in the fridge for up to 2 days.