Name: Little hummus & herb salad tarts
Prep time: 90 min
Cook time: 10 min
Total time: 100 min
Yield: 1
Cuisine: lebanese
Ingredients: 125g plain flour; 1.25 gm mild paprika; 65g unsalted butter, chopped; 1 egg, beaten; 80ml olive oil; 42.00 gm lemon juice; 375.00 ml mixed baby salad leaves (including herbs* and edible flowers); 250.00 ml good-quality hummus

Little hummus & herb salad tarts

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Prep Time:
90 minutes

Cook Time:
10 minutes

Total Time:
100 minutes

Ingredients:

125g plain flour
1.25 gm mild paprika
65g unsalted butter, chopped
1 egg, beaten
80ml olive oil
42.00 gm lemon juice
375.00 ml mixed baby salad leaves (including herbs* and edible flowers)
250.00 ml good-quality hummus

Instructions:

In a bowl, combine sifted flour, a pinch of salt, and paprika. Use your fingertips to rub in butter until the mixture looks like fine breadcrumbs. Pour in half of the beaten egg. Mix with a knife first, then with your hands until a smooth ball of dough forms.
Chill the dough in plastic wrap for 30 minutes, then roll it out thinly on a lightly floured surface. Use the pastry to line six 9cm-diameter loose-bottomed tart pans, then refrigerate for another 30 minutes.
Preheat the oven to 180°C for the perfect baking temperature.
Prepare pastry shells by filling them with baking paper and pastry weights or uncooked rice. Bake for 10 minutes, then carefully remove the paper and weights or rice. Brush the shells with the remaining egg and bake for an additional 5 minutes until they are crispy and golden brown.
Just before serving, mix oil, lemon juice, salt, and pepper. Coat herbs and salad leaves in the zesty dressing. Fill shells with creamy hummus and top with the fresh salad.

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