To make the pastry, place the flour, grated Cheddar and 75g (3oz) butter in a food processor; process until the mixture forms crumbs. Add 120ml (8tbsp) cold water; pulse until the crumbs come together in a clough, wrap in clingfilm and chill for 30min. Halve and, thinly slice the onions, olives and tomatoes; chop the artichokes, if using. Crumble the feta cheese.
Step 2
Melt remaining butter in a frying pan, add the onions and cook for 15-20min, stirring occasionally until mixture softens and begins to caramelise. Add the cream, bring to the boil and bubble for 15-20min or until the liquid has reduced, stirring occasionally. Off the heat, season and cool.
Step 3
Roll the pastry out thinly on a lightly floured work surface. Stamp out rounds with a 5cm (2in) plain cutter and line 12 mini tartlet tins. Prick the bases and chill for at least 20min. Bake blind at 200°C (400°F) mark 6 for 15-20min or until golden, then remove from the oven (see Cookery Editor’s Tip). Stir the feta into the onion mixture.
Step 4
Arrange the cooled cases on baking sheets. Fill each one with a teaspoonful of the onion mixture, topped with a slice of olive and sun-dried tomato or piece of artichoke heart.
Step 5
Return tartlets to the oven; cook for 10min. Cool for a few minutes, then garnish.
To freeze: Pack and freeze at the end of step 4.
To use: Cook from frozen at 200°C (400°F) mark 6 for 20-25 min.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
