Red Pepper Cheese And Chive Tartlets Recipes

RED PEPPER, CHEESE AND CHIVE TARTLETS

Red pepper, cheese and chive tartlets image

Mary Berry's red pepper, cheese and chive tartlets taste as good as they look. They're a great addition to any afternoon tea gathering or buffet party. Equipment: you will need two 12-hole bun tins and an 8cm/3¼in round cutter.

Provided by Mary Berry

Yield Makes 24

Number Of Ingredients 14

Ingredients

175g/6oz plain flour, plus extra for dusting
100g/3½oz cold butter, cubed
50g/1¾oz Parmesan, grated
¼ tsp paprika
1 free-range egg, beaten
175g jar chargrilled red peppers in oil, drained and chopped
1 large garlic clove, crushed
1½ tbsp sundried tomato paste
175g/6oz mature cheddar, grated
2 large free-range eggs
200ml/7fl oz double cream
2 tbsp chopped fresh chives
24 cherry tomatoes, each cut into three
salt and freshly ground black pepper

Steps:

To make the pastry, put the flour, butter, Parmesan and paprika into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and whizz until the mixture just comes together. Tip out onto a floured work surface and gently knead into a ball.
Roll out very thinly and stamp out 24 rounds using an 8cm/3¼in cutter. Line two 12-hole bun tins with the pastry rounds and prick the bases with a fork. Place in the freezer for 20 minutes.
Preheat the oven to 200C/180C Fan/Gas 6.
To make the filling, mix the peppers with the garlic and sundried tomato paste and season with salt and pepper. Divide the mixture between the pastry rounds and top each one with a small pile of grated cheese.
Crack the eggs into a wide jug, add the cream, chives and seasoning, and mix together until smooth. Carefully pour over the filling. Top each tart with three slices of tomato.
Bake for 20-25 minutes until pale golden brown and set in the middle. Serve warm.

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