The Recipe
Spelt Pastry
220g wholemeal spelt flour
1 tsp dried instant yeast
2 tbsp olive oil
1 egg
1. Grease six 10cm loose-based fluted tartlet tins. Preheat the oven to 200c/gas mark 6.
2. Mix the flour, yeast and a large pinch of salt in a bowl. Make a well in the centre and pour in the oil, egg and 60ml of warm water.
3. Draw everything together with your hands until you get a soft dough. Transfer to a lightly floured surface and knead for a couple of minutes. The dough should be soft but not sticky (add more flour if it is too sticky). Roll out until 3mm thick. Keep on one side until needed.
Tartlets
500g baby new potatoes, halved
4 tbsp olive oil
bunch of spring onions, sliced
2 cloves of garlic, crushed
70g cheddar, grated
170ml double cream
4 rashers good quality bacon, cut into small pieces
1 egg
1. Put the potatoes and oil in a roasting tin and season well. Toss the potatoes until evenly coated. Cover the tray with tin foil and roast in the preheated oven for 20 mins. Remove and leave to cool for 10 mins.
2. Reduce oven temp to 170c/gas mark 3. Stir the spring onions, garlic and cheese into the potatoes and mix well. Fry the bacon until cooked and add to the mixture.
3. Line the tartlet tins with the spelt pastry.
4. Mix together the cream and the egg in a bowl, then divide half among the tartlet shells. Spread the vegetable/bacon mixture over the tartlets, then pour in the remaining cream and egg mixture.
5. Bake for 25 mins or until the filling looks golden. Leave to cool for 5 mins, then serve warm.
