Savoury Tarts

The Filling: Make white sauce (béchamel): Melt ¼ cup butter in a thick-bottomed saucepan. Add some hing and ground black pepper. Stir in ½ cup white flour (brown flour works fine too) and roast for a minute or two. Take the pot off the heat and stirring constantly with a metal whisk slowly add some warm milk . When the mixture is a light cream with no lumps you may put the pan back on the heat and add the rest of the milk (1 litre in all). Stir constantly until the mixture bubbles continue cooking for about 2-3 minutes.
Optional: when adding spices you made add fresh thyme, chopped parsley or anything else you wish to.

Steam or stir fry a choice of the following vegetables and add them to the white sauce: cauliflower, broccoli, green peas, sweet corn, carrots, zucchini, chou-chou (chayote),spinach (if using local "baji" chop and cook first) or any other vegetable you think will fit the dish. Salt as necessary.
Filling made from 1 litre white sauce fills about 24 tarts.

Prepare the tart dough and line the tart cases. Bake in a pre-heated oven (medium heat) for about 10 minutes. Fill the tarts with filling and continue to bake for 10 -15 minutes. You may sprinkle cheese on the tarts. The tarts should be golden. Let cool for one minute and gently remove to cool completely on a wire rack.