LITTLE HUMMUS AND HERB SALAD TARTS

These tarts are absolutely delicious and very easy to make if you use bought hummus. I actually cheated a bit with the pastry, because I had some homemade shortcrust pastry already made in the freezer. It was thin and crisp. I added a pinch of paprika to the hummus. Here is the link to the pastry I used if you prefer it. Basic shortcrust pastry.

INGREDIENTS
125g plain flour
1/2 tsp mild paprika
65g unsalted butter
1 egg, beaten
4 Tbsp (80ml) extra-virgin olive oil
2 Tbsp (40ml) lemon juice
1 1/2 cups (100g) mixed baby salad leaves
1 cup (260g) good-quality hummus

METHOD:
Sift the flour into a bowl, add a pinch of salt and the paprika.
Rubin the butter with your fingertips until the mixture resembles fine breadcrumbs.
Add half the egg and mix first with a knife, then with your hands, until the mixture comes together to form a smooth ball.
Wrap in plastic for 30 minutes, then roll out thinly on a lightly floured surface.
Line six 9 cm-diameter loose-bottomed tart pans with the pastry, then refrigerate for a further 30 minutes (chilling helps prevent shrinkage).

Preheat oven to 180° C.
Line the pastry shells with baking paper and pastry weights or uncooked rice.
Bake for 10 minutes, then remove the paper and weights or rice.
Brush the shells with the remaining egg. Bake for 5 minutes, or until crisp and golden.

When ready to serve, combine the oil and lemon juice and season with salt and pepper.

Toss the herbs and salad leaves in the lemon dressing.

Fill the shells with hummus and pile the salad on top.

Makes 6

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