Cheese Tartlets from The Times Cookery Book by Katie Stewart
These cheese tartlets look pretty when they are hot, but are also nice cold for a picnic or packed lunch. Bake them in small tartlet moulds or barquette shapes for a cocktail party. On a lightly fl...
Ingredients
- 2 eggs
- pinch cayenne
- freshly milled pepper
- salt
- 2 tablespoons milk
- ¼ lb (100 g) shortcrust pastry
- 3 oz (75 g) grated Cheddar or Gruyère cheese
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