- For the pastry: 200g plain flour, plus extra for rolling out, 100g butter, chilled and diced, pinch of salt, 1tbsp water
- For the filling: 2 tsp olive oil, 1/2 small onion, finely chopped, 1/2 small aubergine, diced, 150g minced beef (or you can use lamb if you prefer, 1tsp paprika, 1tsp tomato purée, 175ml hot lamb stock, 1tbsp freshly chopped parsley, 2-3 new potatoes, sliced, 100g Västerbottensost, grated
Heat the oil in a pan and cook the onion and aubergine for around 5 minutes until starting to soften and turn golden. Add the mince and cook until the meat has turned brown. Add the paprika, tomato purée and stock and bring to the boil. Cover with a lid and simmer for 30-40 minutes until the mince has softened and the liquid has been absorbed, taking care for it not to dry out. If all of the liquid hasn’t been absorbed remove the lid and continue to cook for 5-10 minutes more.
Put the flour into a food processor and add the butter and salt. Whiz until the mixture resembles breadcrumbs. Drizzle over the water and pulse until the mixture starts to come together. Tip into a bowl and bring together with your hands, then wrap in Clingfilm and chill for 10 minutes.
Take the dough out of the fridge and divide into four. Roll each piece out on a lightly floured board and use to line four 8-9cm round tartlet tins. Chill again for 10 minutes. Preheat the oven to 200°C (180°C fan oven) gas mark 6. Line the tins with parchment paper and fill with beans then bake for 10 minutes.
Remove the parchment and beans then divide the mince mixture among the tart tins. Top with the potatoes then scatter over the cheese. Return the tarts to the oven and bake for 25-30 minutes until the cheese has melted and the potatoes are cooked through. Serve immediately or cool until just warm.