These mini sweet pepper and goat’s cheese tarts are perfect for Summer. They are sweet, spicy and just as nice warm from the oven as they are cold. They would make an excellent addition to a salad or you could serve them up as a fancy canapé at a party.You will need:
350g ready-to-roll shortcrust pastry Flour, for dusting
2 egg yolks
2 whole eggs
150ml single cream
sea salt and freshly ground black pepper For the filling:
100g mild goat’s cheese, cubed
8 mild sweet piquante peppers (eg Peppadew), sliced
1 tbsp shredded basil leaves, to garnish
Preheat the oven to 180ºC/Gas Mark 4 and lightly butter a 12-hole deep muffin tin. Roll out the pastry on a lightly floured surface. Using an 8-9cm pastry cutter, cut out 12 circles and place them into the muffin tin. Chill in the fridge until ready to use.
In a mixing bowl, beat together the egg yolks, whole eggs and cream and season with salt and pepper. Place the goat’s cheese into the chilled pastry cases and scatter over the peppadew. Pour over the egg mixture.
Place the tarts in the oven for 20-25 minutes until the pastry is lightly golden and the eggs have set. Cool for about 10 minutes before removing from the tin. Sprinkle the tarts with basil and they are ready to eat, hot or cold.