Drinks Party Gruyere and Egg Tartlets

A lot of things change as you get older. I’m coming to the end of my degree, and the fact that soon I’m going to have to get a job and have my own house and live by myself and have responsibilities and pay taxes is starting to become a daunting reality. It’s scary!

I know that I am still young, and I haven’t quite entered the real world yet, but some things have definitely changed in the last few years. People expect so much more of you once you are in your twenties!

Now, this may seem menial in relation to the huge changes that happen between the ages of about 17 and 20, I know. But still, it’s something we should think about!

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When you are young (by young I mean 16-18 ish), entertaining your friends meant a free house, a few sneakily acquired bottles of cheap alcohol and maybe a sofa to crash on- if you were lucky!

Now when people come over for drinks, it’s not enough to say BYOB and be done with it. People expect nibbles. Don’t get me wrong, I’m not complaining. But it can be difficult to think of something easy and quick to make but that will satiate the thirsty masses.

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These are the answer- a little pastry tart filled with a cheesy, egg, almost soufflé- like filling. Delicious, simple and perfect for drinks with friends! We’re talking crispy pastry, eggy filling and Gruyere on top. Hello adulthood!

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Gruyere and Egg Tarlets

For the pastry:

250g plain flour

125g butter, cubed and cold!

1 egg, beaten

splash of cold water

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Begin by rubbing the butter into the flour. You can do this by hand or in a food processor. When you have a consistency that resembles fine breadcrumbs (or sand) add the egg. Mix until it starts to come together into a dough. Add a splash of water if you need to to bring it together, but you don’t want it to be too wet or sticky. Once it has all come together into a ball, wrap it in cling film and put it in the fridge while you make the filling.

For the filling:

2 eggs

8 ounces ricotta cheese 

5 ounces brie cheese

6 ounces gruyere cheese, grated, plus more to sprinkle on the top

pinch of salt and pepper

Begin by whisking the eggs well. Add all the cheese and mix well. Season with salt and pepper.

Roll out the pastry. Get out two wine glasses. Pour yourself a big glass of red into one, and use the other as a cutter to cut out circles of the dough.

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Put the dough into a well lined muffin tin. A good tip is to take thin, long pieces of greaseproof paper. Place two pieces in the shape of a cross under each tart- these little handles will be so useful when you are trying to get the tarts out later!

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Pour the filling in, and sprinkle some more gruyere on top.

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Bake at 180 degrees for about 20 minutes, or until the filling has puffed up and the tops have browned.

Enjoy on this cold January saturday night!

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xxR

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