Place the flour, sesame seeds, black onion seeds and parsley in a food processor, saving some seeds and herbs for rolling. Add the butter or margarine with 1/2 tsp of salt. Pulse the blade until mixture resembles fresh bread crumbs. Add water and pulse to form a coherent pastry. Do not over mix. Turn pastry out onto a floured surface, shape into a neat round and refrigerate for 30 minutes.
Meanwhile, heat the red onion in olive oil for 5-10 minutes until soft. Add sugar, vinegar and Wild Blueberries, then simmer for 10-15 minutes to achieve a dropping consistency. Allow to cool and set aside.
Preheat oven to 350°F. Lightly grease eight parts of a muffin tray with soft butter or margarine. Roll the pastry out onto a surface scattered with black onion, sesame and dried parsley. You may need a little flour as well. The seeds will adhere to one side of the pastry. Cut pastry into eight rounds with a 4” biscuit cutter. Line the muffin tin with the seeds on the outside pressing the sides firmly. Fill the tartlets with ceramic baking beans; dried beans will do, and part bake in preheated oven for 10-12 minutes. Allow to cool and remove the baking beans.
Distribute the Wild Blueberry mixture between the tartlet cases, then top up with goat cheese. To make the filling, combine the egg, egg yolks and seasoning in a measuring jug, combine with the milk and pour over the goats cheese. Top with frozen Wild Blueberries and bake for 10-12 minutes.
Serve topped with freshly chopped tarragon or parsley. Accompany with a simple green salad dressed with lemon and olive oil. Makes 8 small tarts.
Nutritional Information per Serving
549 calories, 13.5g protein, 29g fat, 48g carbohydrate, 325mg sodium, 177mg cholesterol