Cheese Souffle Tarts
|Short crust pastry||4 Ounce|
|Eggs||2 , separated|
|Cheese||2 Ounce, finely grated|
|Cayenne pepper||1 Pinch|
|Parsley||1⁄2 Teaspoon, chopped|
Roll out the pastry very thinly and line 9-12 patty tins.
Beat the egg yolks with the cheese and seasonings, add the parsley and lastly the stiffly beaten egg whites.
Put into the pastry cases and bake for 12-15 minutes in centre of a hot oven (425°F - Gas Mark 7).
Serve hot or cold garnished with watercress.