Posh Supper Party Soufflé Tarts

Butter 6 large muffin moulds and line with 3 buttered squares of fillo pastry to create a pointed handkerchief effect. Bake blind for 10 minutes at 190C/170Cfan/gas 5.

To make the filling, wilt the spinach in a little butter, season with salt, pepper and nutmeg. Spoon away any excess liquid. Divide between the pastry cases. Top with a nugget of delicious goats, sheep or blue cheese and a good twist of pepper.

To make the soufflé filling- Separate the eggs. Fold the egg yolks into the béchamel sauce and add the double cream, cheese, herbs, mustard and cayenne pepper. Whisk the egg whites to form good soft peaks and then fold into the creamy yolk mixture. Spoon into the fillo cases, top with breadcrumbs and cheese, pop into a preheated oven 200C/180C fan/400F/gas 6. and bake for 35 minutes. The tart will puff up deliciously and collapses as it cools, but it still tastes as good then as it does straight from the oven.

Serves 6

Ingredients

  • 1 pack fillo pastry
  • 50g butter, melted

Filling

  • 200g spinach
  • 15g butter
  • Sea salt and black pepper to taste
  • 6 scrapings fresh nutmeg
  • 180g soft cheese e.g. Pantysgawn Goats, Roquefort, Fell Sheep Cheese

Soufflé

  • 300ml Béchamel sauce
  • 3 medium free-range eggs
  • 2 tablespoons double cream
  • 1 teaspoon Dijon Mustard
  • 100g strong Cheddar or Gruyere
  • 1 tablespoon chopped soft herbs e.g. chives, parsley, basil
  • ¼ teaspoon cayenne pepper

Topping

  • 2 tablespoons breadcrumbs
  • 1 tablespoon Parmesan cheese