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Ingredients
Mini Cheese and Vegetable Tarts
- For the dough
- 250 grams Pastry flour
- 125 grams cold butter
- 1 pinch salt
- 1 egg
- For the filling
- Bell pepper (1 red and 1 yellow)
- 1 onion
- 1 small Zucchini
- 2 garlic cloves
- 2 Tbsps olive oil
- 2 eggs
- 150 grams Whipped cream
- 30 grams grated Cheddar cheese
- salt
- freshly ground peppers
Pour the flour out onto a work surface, mix with salt and make a well in the center. Cut the cold butter into small pieces and distribute around the flour. Beat the egg and pour into the center along with 2-3 teaspoons of lukewarm water. Mix all ingredients with a pastry knife until crumbly. Knead by hand until smooth, form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
For the filling, rinse the peppers, cut in half, remove the seeds and ribs and cut into small pieces. Peel the onion and cut into cubes. Rinse the zucchini and also cut into small pieces. Peel and chop the garlic. Place the prepared vegetables in a large baking dish, season with salt and pepper and drizzle with oil. Bake in a preheated oven at 200°C (approximately 400°F) for about 20 minutes, stirring occasionally. Remove and drain in a colander.
Roll out the dough between 2 layers of plastic wrap and line the greased tartlet pans with the dough. Arrange the vegetables on top. Beat the eggs with the cream and season with salt and pepper. Pour the egg mixture over the vegetables and sprinkle with cheese. Bake in the hot oven for 15 minutes, then reduce the heat to 180°C (approximately 350°F) and bake for another 10-15 minutes. Serve hot.