Recipe by Kirsty Hale for Riverford
These mini tarts are great for snacks – or as party food that children can help to make themselves.
MINI PEPPER & SWEETCORN TARTS
INGREDIENTS
- 1 sheet or block (320g) all-butter puff pastry, rolled out to 3-4mm
- Kernels cut from 1 corn cob
- 1 small red pepper, finely diced
- 50g Double Gloucester cheese, grated
- Sea salt & ground white pepper, to season
- 2 eggs, beaten
- 150ml creme fraiche
- ½ tsp Dijon mustard
- 2 tbsp finely chopped fresh chives
METHOD
- Preheat your oven to 200˚C / Gas Mark 6.
- Lightly grease two muffin tins (or cook them in two batches if you only have one tin).
- 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.
- Put the corn, pepper, cheese and chives in a large bowl. Season.
- In another bowl, mix the eggs, creme fraiche and mustard. Divide the pepper and corn mixture evenly between the pastry cases. Carefully pour over the egg mixture.
- Bake for 25 mins, until golden and set. Leave to cool a little in the tin, then serve warm or cold.