Healthy Gluten-Free Cheese & Chive Tartlets

• Preheat the oven to 180 Celsius. Grease a muffin or cupcake tray.

• Make the cheesey creamy filling by heating two tablespoons of cornflour with one of avocado oil. Whisk well then add one and a half cups of almond milk. Add plenty of nutmeg.

• Whisk and heat until thickened then add as much Conte Cheese as you like ( I used 3-4 handfuls of finely grated cheese).

• Steam green beans or veg of your choice, then finely chop when cooled. Add to white cheese sauce and leave to cool. Add fresh chives finely chopped ( I used a homemade chive cream).

• Combine 200g of buckwheat flour with a couple of teaspoons of butter ( I used my fingers), then pour in a drizzle of milk and one egg. Combine these ingredients until it forms a rollable dough.

• Roll out dough and cut out using a cutter of your choice for the base of each tartlet. Prick the bottom of tartlets with a fork then bake for around 6mins.

• Add the filing to tartlets and bake for a further 6 mins. Leave to cool for a few minutes before serving. Et Voilà!

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