Winter Tomato Tarts
with Parmesan short crust
New / old tins from ebay have been staring at me for two months now so here goes...
Rule - half fat to flour. I used 110g flour to 55g butter (Netherend is simply the best) with a pinch of salt and tbsp of water. Rub the fat into the flour lifting as much as possible - mum says add the water and mix with a knife - do no knead. Add some grated Parmesan if you fancy. Pinch the ingredients...
