These are perfect for freezing, so make a double batch and freeze some for future use. Remove from the freezer, defrost overnight in the fridge and heat through before serving.
4 people40 minutes50 minutes
For The Filling:
cut into 2cm pieces
4 - Eggs
1pinchGround Black Pepper
8 - Sun Dried Tomatoes in Oil
drained and finely chopped
For The Pastry:
or dried beans or rise, for blind baking
plus extra for dusting
To make the pastry, sift the flour into a large bowl and rub in the butter until you have a soft texture. Pour in 1 tablespoon of cold water and mix until you have a firm dough, adding another tablespoon of water if needed to bring it together. Roll into a ball, wrap in cling film and place in the fridge for 30 minutes.
Preheat the oven to 190°C/ gas mark 5. Oil four holes of a cupcake tin and dust with flour, then tap out the excess.
Remove the pastry from the fridge and roll it out on a lightly floured work surface. Stamp out four circles and line the four prepared holes of the cupcake tin with the pastry. Place a small square of greaseproof paper in each one and fill with dried beans. If you don’t have dried beans, dried rice or lentils also work well.
Bake in the oven for 10 minutes, then remove the beans and bake for a further 5 minutes. Remove from the oven and reduce the temperature to 180°C/gas mark 4.
To make the filling, blanch the broccoli in boiling water for 1 minute, then drain and pat dry with a clean towel.
Heat the oil in a small frying pan set over a medium-low heat. Add the garlic and sauté for 1 minute. Season with a little black pepper.
Put the crème fraîche and eggs in a large bowl and beat until smooth, then add the broccoli and garlic and stir in the sun-dried tomatoes.
Spoon the filling into the pastry cases and bake in the oven for 20 to 25 minutes, until set and golden on top.