Sandwiches have their place. They can be tasty and they can be very easy to whip up, but one can have too much of a good thing. Sometimes a sandwich in the lunchbox day after day can lead to very serious sandwich overexposure.
During the school holidays I get to recuperate because I am a teacher. During the school holidays my partner gets to get absolutely annihilated by children and parents on holiday who want to eat free chocolate because he works in chocolate sales in a tourist town. Don't get me wrong, school holidays are great for business, he doesn't at all bemoan the number of people who come through the Gabriel doors everyday. However, this fact doesn't make the whole process any less exhausting for him. He comes home exhausted and in need of a couch and a glass of wine.
It's nice therefore to be able to make him something a bit different for his lunches (rather than the rushed sandwich he usually throws together in the mornings), seeing as I have the time at the moment and I always have the inclination. Here's one of my quick lunch favourites, you can make a few and keep them for up to a week, providing some variety from the old sandwich lunch mainstay. They also make a great canape or entree for a party because they're so easy to prepare.
You can, of course, put just about anything into these little tarts: blue cheese and caramelised onion, diced tomatoes, ham and cheddar, fetta and spinach. I just happened to want to make something a little special and Blue Ginger had some well priced brie.
brie and cranberry mini tarts
makes 12 tarts
2 tbsp dried cranberries
300g brie or camembert, cut into 24ish pieces
2 handfuls of baby spinach leaves (shredded)
3 square sheets of puff pastry
1/8 cup whipping cream
a pinch of nutmeg
salt + pepper
Preheat your oven to 180C.
Cut the pastry sheets into four squares each (a cross through the middle of the sheet)
Place the squares into the receptacles in a muffin tray and press them down in the middle to make a space for you to put your filling.
Put your camembert, cranberries and spinach into the pastry bases, distributing them evenly between the twelve mini tarts.
(should look a bit like this:)
Bake for 20-25 minutes (until the egg is set and golden brown).
Eat immediately, have cold or reheat later for deliciousness.
Store in the fridge.
Love to you all!