Croustades – made from thin slices of bread pushed into bun tins, brushed with melted butter and baked to crisp – are a great alternative to pastry for savoury tartlets. These are filled with a mixture of onions and sun-dried tomatoes. Both the croustades and filling can be prepared ahead, then warmed and assembled for serving.
Use filo pastry cases instead of croustades. Spray the bun tins with spray oil, then cut 270 g (9½ oz) filo pastry into 9 cm (3½ in) squares (you will need 48 squares). Press 4 squares, at different angles, into each bun tin, then brush with the melted butter. Bake in a preheated 220ºC (425ºF, gas mark 7) oven for 4–5 minutes or until crisp and golden. * For ratatouille tartlets, soften 1 finely chopped onion in 1 tbsp extra virgin olive oil, then stir in 2 chopped garlic cloves and 1 small red pepper, seeded and finely diced. Cook, stirring frequently, for 2 minutes. Add 1 small aubergine and 1 courgette, both cut into small dice. Cook for 1 minute, then add 55 g (2 oz) finely chopped sun-dried tomatoes and 1 tsp chopped fresh thyme. Stir, then cover tightly and cook gently for 15–20 minutes or until the vegetables are tender. Season, then divide among the warm bread cases. Scatter over 30 g (1 oz) toasted pine nuts and serve.
Eating walnuts in moderate but regular amounts may help to reduce blood cholesterol levels and guard against heart disease and cancer. This is because of the antioxidant nutrients found in walnuts: copper, selenium, vitamin E and zinc.
Good source of vitamin E. Useful source of copper, selenium, vitamin B1.