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Makes 4 large or 6 medium-sized tartlets
Preparation: 15 minutes
Cooking time: 20-25 minutes
Oven temperature: 200°C
- 1 red onion, finely chopped
- zest of 1 lemon
- 1 tub (230g) cream cheese
- a handful of mixed fresh herbs, chopped
- 125ml (½ cup) biltong powder
- freshly ground black pepper
- 1 roll (400g) puff pastry
- a little flour, for rolling out
- 1 egg, beaten
- sliced biltong
- mixed baby herbs
AVOCADO CHIMICHURRI
- 2 avocados, pitted, peeled and diced
- a dash of olive oil
- 2 garlic cloves, finely crushed
- a handful of parsley or coriander, chopped
- 1-2 red chillies, finely chopped
- a pinch of sea salt
- freshly ground black pepper
- juice of 1-2 lemons
1. Preheat the oven. Line a large baking tray with baking paper and spray with non-stick cooking spray.
2. Mix the onion, lemon zest, cream cheese, fresh herbs and biltong powder, and season with black pepper to taste. Set aside.
3. Roll out the dough lightly on a floured surface. Cut the sheet of dough in half lengthwise, and then each strip again into 2 or 3 squares.
4. Score a 1cm edge around each dough square without cutting through the dough. Place all the squares on the prepared baking tray.
5. Add heaped spoonfuls of the filling to each square and spread evenly gently, keeping clear of the edges of the dough. Brush the edges with the beaten egg and bake for 20-25 minutes or until the edge of the dough is puffed up, golden-brown and cooked.
6. Meanwhile, mix all the ingredients for the avocado chimichurri.
7. Remove the tartlets from the oven, add a generous dollop of avocado chimichurri to each tartlet and garnish with the sliced biltong and baby herbs.
