Vegetarian mains
Mini pepper and sweetcorn tarts
These crisp, light and summery mini tarts are very easy to make. They're good warm or cold, eaten for anything from a vegetarian dinner party starter to a picnic canapé or packed lunch treat. You can vary the cheese – this also works well with goat's cheese, Cheddar or an Italian style hard cheese.
Ingredients
- 1 sheet or block (320g) all-butter puff pastry, rolled out to 3-4mm
- 1 corn cob
- 1 small red pepper, finely diced
- 50g double Gloucester, grated
- 2 tbsp fresh chives, finely chopped
- 2 eggs, beaten
- 150ml crème fraîche
- ½ tsp Dijon mustard
- salt and pepper
Method
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Step 1
Preheat oven to 200°C/Gas 6. Lightly grease two muffin tins (or cook them in two batches if you only have one tin).
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Step 2
Use a 6cm round pastry cutter to cut out circles from the pastry. Gather up the off-cuts and re-roll them to make enough circles. Put them in the tins. Prick the pastry a couple of times with a fork.
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Step 3
Cut the kernels from the corn and put in a bowl with the pepper, cheese and chives in a large bowl. Season.
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Step 4
In another bowl, mix the eggs, crème fraîche and mustard.
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Step 5
Divide the pepper and corn mixture evenly between the pastry cases. Carefully pour over the egg mixture.
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Step 6
Bake for 25 minutes, until golden and set. Leave to cool a little in the tin, then serve warm or cold.