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Red pepper, cheese and chive tartlets

 


Method 1

Ingredients

For the cheese pastry

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

For the filling

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

Method

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.

Method 2

🧁 Red Pepper, Cheese & Chive Tartlets

Makes: 8–12 tartlets (depending on tin size)

Prep time: 20 minutes

Cook time: 20–25 minutes

🧾 Ingredients:

For the pastry (or use ready-made shortcrust):

200g (1⅔ cups) plain flour

100g (7 tbsp) cold unsalted butter, cubed

Pinch of salt

2–3 tbsp cold water

For the filling:

1 tbsp olive oil

1 red bell pepper, finely diced

2 spring onions or ½ small shallot, finely chopped

100g (1 cup) grated mature Cheddar or Gruyère cheese

2 tbsp chopped fresh chives

2 large eggs

100ml (scant ½ cup) double cream or crème fraîche

Salt and pepper, to taste

Optional: pinch of nutmeg or smoked paprika

👨‍🍳 Instructions:

1. Make the pastry (skip if using store-bought):

Rub butter into flour and salt until mixture resembles breadcrumbs.

Add cold water gradually and mix until dough comes together.

Wrap and chill for 20–30 minutes.

2. Prepare tartlet cases:

Roll out pastry and cut into circles to fit mini tart or muffin tins.

Line each cup and prick bases with a fork.

Chill for 10 minutes, then blind bake at 180°C (350°F) for 10 minutes using baking beans or rice.

3. Cook the vegetables:

Heat oil in a pan and sauté red pepper and spring onion until soft (5–6 minutes). Let cool slightly.

4. Make the filling:

In a bowl, whisk eggs, cream, salt, pepper, and nutmeg/paprika if using.

Stir in cheese, cooked peppers, chives, and any remaining onion.

5. Fill and bake:

Pour mixture into tartlet cases (don’t overfill).

Bake at 180°C (350°F) for 15–20 minutes or until puffed and golden.

🌿 Serving suggestion:

Serve warm or at room temp, garnished with extra chives or microgreens. Great with a green salad or tomato chutney.



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