b'12 OCTOBER 21, 2022 The Great Eastern Mailfood & winePrep Time: 10 mins Prep Time: 45 minsCook Time: 12 mins Cook Time: 90 minsmakes10Picnic Mini QuichesingredientsFOR THE PASTRY FOR THE FILLING 3 eggs, plus 5 egg yolks180g plain flour, plus extra for dusting 400g pack cherry tomatoes on(reserve a little of the egg white Pesto 100g cold butter, diced the vine for brushing)1 medium egg yolk olive oil, for drizzlingsmall pack basil, finely 90g pack thin pancetta rashers chopped100g parmesan, grated 10 tartlet tins (about 7.5cm Pasta Salad method 250ml double cream diameter each)1.Heat oven to 200C/180C. Put the tomatoes in a roasting tin, drizzle with a little olive oil and season. Roast for 25-30 mins until they start to shrink and darken, then remove and leave to cool.2.Dry-fry the pancetta until crisp and golden. Set aside on a plate lined with kitchen paper and leave to cool.3.Meanwhile, make the pastry. In a food processor, pulse the flour and 1/2 tsp salt a few times. Add the butter and whizz for aboutingredients 20 secs until you have a fine crumb. While the processor is going, add 2-3 tbsp of ice-cold water and 1 egg yolk. Mix until a dough400g mini pasta shapes is just formed, but do not over-process. Remove the dough, press it into a lump, wrap in cling film and chill for at least 30 mins.200ml crme frache 4.Once rested, lightly dust the work surface with a little flour and roll out the dough to a very thin layer, about the thickness of a 4 tbsp fresh pesto lasagne sheet. Line each tartlet tin with pastry by cutting a circle around a plate or bowl thats slightly larger than the tins. Presscucumber, cut into small cubes the pastry into the fluted edge, allow the excess to fall over the top edge, and run the rolling pin over the tops of the tins to trim the 16 cherry tomatoes, cut into quarters, or halved pastry. Re-roll the pastry off-cuts until youve lined all your tins, then put in the fridge again for 30 mins or until firm.200g frozen peas, cooked and chilled 5.Heat oven to 200C/180C fan/gas 6. Line the tart cases with baking parchment and baking beans, then bake for 10 mins. Remove handful basil leaves the paper and beans, and bake for a further 5 mins until just turning lightly golden. As soon as the cases come out of the oven, brush them all over with egg white. This creates a seal to protect the pastry from becoming wet from the filling, and ensures a method crisper pastry case.1.Cook the pasta for 10 mins in salted boiling water until al6.Scatter half the grated cheese and crumble the crispy pancetta into each tart case. Nestle in the roasted tomatoes, then top with the dente, drain, then tip into a bowl. Stir in the crme fracheremaining cheese.followed by the pesto, then leave to cool.7.In a jug, beat together the remaining eggs, the cream and some black pepper. Add the basil and beat again to combine. Put a baking 2.When the pasta is cool, stir in the cucumber, tomatoes andtray in the oven to heat up, then put the quiches on the hot tray resting on the oven shelf and carefully pour the egg mix over the peas followed by the basil leaves. Season if it needs it, and tipfilling until the cases are full. Bake for 20-25 mins until golden and puffed up. Allow to cool, then chill in the fridge until ready to into a container to transport it. serve. Can be made up to a day ahead.You cant resistB A K I N GF R E S H-6D AY SAW E E KGREAT RANGE OF BREAD VARIETIES, PIES, PASTIES, BISCUITS & SLICES, QUICHE AND SAUSAGE ROLLS + MORE! WE ALSO HAVE COFFEE, HOT CHOCOLATE AND CHAI LATTEVISIT ONE OF OUR 2 BAKERIESGIPPSLANDS BAKEHOUSE BAIRNSDALES BAKEHOUSE235 THE ESPLANADE,75 NICHOLSON ST, LAKES ENTRANCE BAIRNSDALE 5152 5312'