500g ready-to-roll shortcrust pastry
3-4 spring onions, chopped
100g Dublin Original White or Red Cheese, grated
3 eggs, lightly beaten
A pinch grated nutmeg (optional)
- Preheat the oven to 200˚C/gas mark 6.
- Roll out pastry until it is 1cm thick. Place a10cm x 3cm tartlet tin on top of pastry and cut around it leaving an inch around it. Repeat this until all the pastry has been used up.
- Line your tartlet tins with the pastry, gently easing it into the edges and sides. Trim any overhanging pastry with kitchen scissors so pastry rises above the rim.
- Chill for 30 minutes, covered with cling film. Any leftover can be chilled and reused, or frozen for up to a month.
- Place the tartlets on a baking tray, line each with some parchment paper and fill with ceramic baking beans or dried rice to support the pastry while being baked blind.
- Bake in the oven for 15-20 minutes until the sides are crisp and set. Remove from oven and carefully lift paper and beans (or rice) out. Return pastry to oven and cook for another five minutes or until the base and sides are golden and crisp.
- Meanwhile, in the bowl with your beaten eggs, add the milk, spring onions, pinch of nutmeg, if using, and half of the grated Dubliner Original Cheese.
- Divide the mixture between all tartlet bases and place in the oven for 20-25 minutes or until almost set. Remove and sprinkle remaining Dubliner Original Cheese on top of each tartlet. Bake in the oven for a further 10 minutes or until completely set and golden.