LOCATION: Recipes >> Entrée Pies >> Corn Pepper Tarts
|
 |
|
Corn Pepper Tarts
|
|
|
|
CORN AND RED CAPSICUM TARTS
3 sheets frozen puff pastry, thawed
310g can whole corn kernels, drained
2/3 cup tasty cheese
1 small red capsicum, finely chopped
2 eggs, lightly beaten
1/4 cup buttermilk
2/3 cup cream
1 tsp Dijon mustard
dash Tabasco sauce
Lightly grease three 12 hole shallow tartlet pans. Using a 6cm
round pastry cutter, cut circles from the pastry sheets. Press
the circles into the prepared pans and prick the bases all over
with a fork. Combine the corn, cheese and capsicum in a bowl and
season with salt and freshly ground black pepper. Whisk the eggs,
buttermilk, cream, mustard and Tabasco sauce in a jug. Spoon some
of the vegetable mixture into the pastry cases, then pour the egg
mixture over the top until the cases are almost fill. Bake at 200
C for 20 - 25 minutes or until well risen and set. The tarts can
be served hot or cold.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
