3. Sieve flour into a large mixing bowl and add a pinch of salt.
4. Rub the butter into the flour and salt mixture until it resembles very fine breadcrumbs, then mix in enough ice-cold water to bring the mixture together.
5. Knead the pastry gently, then cover with cling film and rest in the fridge until required.
6. Roll out the pastry, cut into discs and use it to line the twelve cups of the muffin tray.
7. Divide the roasted vegetables between the pastry lined cups of the muffin tray.
8. In a large jug, whisk together the eggs, milk and seasoning.
9. Pour this mixture into the pastry-lined cups, sprinkle with a little Cashel blue cheese and?bake in the preheated oven for approximately twenty minutes or until the pastry is crisp, the egg custard has fully set and the cheese is bubbling.
10. Allow to cool in the tin for five minutes and then, using a palette knife, carefully remove them from the tin and serve, either hot or cold with some green salad.
Notes:
Some of the milk?can be replaced with cream for added richness.
All of the egg mixture might not be required when filling the tartlets – depending on desired size of tartlets.
