Kelly Young creates a mixed antipasto dish with a difference.
Antipasto tarts
2 sheets savoury short pastry, cut into little squares 24 x 6cm baking paper squares ½ cup uncooked rice 1 cup mixed Delmaine antipasto products: - Pitted black olives, halved - Caperberries, halved - Chargrilled red capsicums, diced - Marinated sundried tomatoes, diced - Marinated artichoke hearts, diced - Marinated feta, crumbled 3 eggs 1/4 cup milk 1/2 tsp Colman's mustard powder Sea salt and freshly ground pepper Delmaine fresh basil pesto to taste
1. Preheat oven to 180ºC. Spray 2 x 12 mini muffin tins with oil spray.
2. Line the tins with pastry, leaving a little bit sticking out of the top. Line the pastry with baking paper squares. Divide the rice between the 24 pastry cases to add a little bit of weight and blind bake for 10-12 minutes.
Reducing the fat content in meals is often just about finding alternatives. Filo pastry typically contains 4 per cent fat compared to some shortcrust varieties that would be around 20 per cent fat. To make this recipe gluten-free simply remove the pastry and make an antipasto frittata.
*The Chef's Apprentice concludes tonight on Prime at 6.30.