Red Pepper Cheese And Chive Tartlets Recipes
RED PEPPER, CHEESE AND CHIVE TARTLETS
Mary Berry's red pepper, cheese and chive tartlets taste as good as they look. They're a great addition to any afternoon tea gathering or buffet party. Equipment: you will need two 12-hole bun tins and an 8cm/3¼in round cutter.
Provided by Mary Berry
Categories Starters & nibbles
Yield Makes 24
Number Of Ingredients 14
Steps:
- To make the pastry, put the flour, butter, Parmesan and paprika into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and whizz until the mixture just comes together. Tip out onto a floured work surface and gently knead into a ball.
- Roll out very thinly and stamp out 24 rounds using an 8cm/3¼in cutter. Line two 12-hole bun tins with the pastry rounds and prick the bases with a fork. Place in the freezer for 20 minutes.
- Preheat the oven to 200C/180C Fan/Gas 6.
- To make the filling, mix the peppers with the garlic and sundried tomato paste and season with salt and pepper. Divide the mixture between the pastry rounds and top each one with a small pile of grated cheese.
- Crack the eggs into a wide jug, add the cream, chives and seasoning, and mix together until smooth. Carefully pour over the filling. Top each tart with three slices of tomato.
- Bake for 20-25 minutes until pale golden brown and set in the middle. Serve warm.
GOAT'S CHEESE & RED PEPPER TART
There is a little work involved in this, but there is so much satisfaction in bringing it to the table to share with family or friends
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Main course, Side dish, Starter, Supper, Vegetable
Time 1h5m
Number Of Ingredients 9
Steps:
- Cook the onions in the oil for 6-7 mins, until they are softened and lightly coloured, then add the balsamic vinegar and 1 tbsp water. Cook for a further 2-3 mins. Roughly chop the olives and stir in. Leave to cool.
- Halve the peppers, remove the seeds and core. Put under a hot grill, skin side up, until the skins are charred. Remove and put into a food bag until cool enough to handle, then peel off the skins.
- Heat oven to 200C/fan 180C/gas 6. Roll out the pastry and line a 23-24cm deep flan tin. Line with baking paper and beans, then bake for 10 mins. Remove the paper and beans, then bake for 5 mins more, until the pastry is golden and crisp.
- Spread the onion mix over the base of the pastry case. Put the halved peppers on top, cut side up with tapered ends towards the centre. Slice the goat's cheese and put a few slices in each pepper half. Tuck the tomatoes in the gaps between the peppers.
- Bake for 20-25 mins until the cheese is lightly tinged brown and the tomatoes have burst. Scatter over the herb leaves and serve warm or at room temperature.
Nutrition Facts : Calories 471 calories, Fat 31 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.35 milligram of sodium
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