Roasted Pepper Tarts

recipe

Roasted Pepper Tarts

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Simple and stylish, these attractive tarts from Rosemary Conley make a great starter or buffet party food. Vary the filling, using different combinations of cooked or roasted vegetables

Ingredients

3 red peppers
6 sheets filo pastry (30cm x 20cm)
1 egg white, beaten
handful of fresh basil leaves
1 tsp vegetable bouillon stock powder
2 tbsp tomato passata
salt and freshly ground black pepper
3 black olives to garnish

Serves: 6 Preparation: 40 Cook Time: 20 Total Time: 60min

Directions

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Preheat the oven to //gas mark
Cut the peppers in half, remove the seeds and place face down on non-stick baking sheet. Roast in the top of the oven for &# minutes until soft. Remove from the oven and place inside a plastic food bag. Seal the bag and leave to cool. Peel the cooled peppers and roughly chop.
Take non-stick individual tartlet tins, cm in diameter. In each tin, place individual pastry squares in layers, placing the squares at slight angles to each other and brushing with beaten egg white in between each layer.
Bake in the oven for # minutes until crisp and golden. Allow to cool.
To make the filling, in a mixing bowl combine the chopped peppers with the remaining ingredients, except the olives, and season well. Spoon the mixture into the baked shells and return to the oven to warm through.
Garnish each tart with half a black olive. Serve warm with a variety of freshly prepared salads.