Baking with Porridge Oats Recipes
Mini Cheddar, Tomato and Thyme Tarts with an Oat Pie Crust
20mins
Makes 24
These cute little vegetarian tartlets are perfect for a picnic, lunch boxes or even as a canape. The 100% oat tart crust is delicious and a great alternative if you are avoiding eating wheat.
Ingredients
For the Crust:
250g White’s Speedicook Oats
2 teaspoons Thyme Leaves (picked off their stalks)
¼ teaspoon Cayenne
½ teaspoon Salt
75g Butter, melted (plus a little extra to butter the tins)
2 teaspoons runny Honey
75ml hot water, from a recently boiled kettle
For the Filling:
150g mature Cheddar, finely grated 100ml double cream
2 Eggs, lightly beaten
1 teaspoon Dijon Mustard
2 teaspoons Thyme Leaves (picked off their stalks)
Black pepper
12 Cherry Tomatoes, halved
Made With...
Speedicook Porridge Oats
Method
- Lightly butter two 12 cup shallow cupcake trays.
- Put the oats, thyme leaves, cayenne pepper and salt into a food processor and blitz until you have a rough flour, it doesn’t need to be too fine, a bit of texture is good. Pour the oat flour into a large mixing bowl.
- Add the melted butter to the oats and mix well. Next add the honey and then most of the hot water and stir. Now use your hands to knead until you have a smooth-ish and not sticky dough. If required add the remaining water to bring the dough together.
- Put the dough on a surface lightly dusted with plain flour or ground oats. Roll out the dough until 3mm thick and use a 6cm round cutter (or a glass) to cut out the tart bases. Use the rounds to line the cupcake tray, pushing them gently into the holes to create a shallow cup shape. Re-roll any scraps of dough and repeat until you have lined both cupcake trays.
- Put the lined cupcake trays in the fridge to chill for 30 minutes. Preheat the oven to 170°C fan/190° conventional/ Gas mark 5. Take the chilled pastry out of the fridges and use a fork to prick the bottom of each tartlet a couple of times. Put in the oven and bake for 15 minutes.
- Meanwhile, make the filling. Put the grated cheese, cream, eggs, mustard, and most of the thyme leaves in a large bowl and mix. Season with freshly ground black pepper and mix again.
- Take the tartlets out of the oven and turn the oven temperature down to 160°C fan/180° conventional/ Gas mark 4.
- Spoon the cheesy filling into each tartlet and then top with a halved cherry tomato, cut side up. Sprinkle a few thyme leaves over each tartlet.
- Put the tarts back in the oven and bake for 20 minutes until golden and beautiful. Serve warm or at room temperature.
