- 320g Shortcrust Pastry (pre-made)
- 15 g Butter
- 2 Red Onions, Sliced
- 75 g Roasted Red Peppers (jar), torn into pieces
- 25g Roasted Sweet Piquante Peppers (Chopped)
- 8 Roasted Cherry tomatoes, Quartered
- 3 Drops Balsamic Vinegar
- 100 g Goats Cheese, In Chunks
- 1 Pinch Ground Black Pepper
- 10g Fresh Thyme
- 5ml Milk
Method
- Unroll Pasty Sheet and Use a Circle Cutter to Cut into 12Tartlets
- Prepare lightly greased muffin tin.
- Place Each into the tin. Pre Heat Oven to 180°C / fan oven 160°C / Gas Mark 4.
- Melt the butter in a non-stick frying pan and gently fry the onions for 8-10 minutes until soft and tender.
- Add the Roasted Peppers, Piquante Peppers, Cherry Tomatoes and Balsamic Vinegar, Stirring Gently
- Spoon Mix into Centre of the Tartlets Leaving a small Edge - Roughly Lift up the Edges to Create Tart Shape
- Disperse the Goats Cheese Chunks between them. Brush the Edges with Milk
- Season with black pepper and add a couple of thyme sprigs to each tart.
- Transfer to the Oven and Bake for 10-12 minutes