Name: Pepper tartlets
Total time: 55 min
Yield: 12
Ingredients: 14 ounces Puff pastry; olive oil; 4 Bell pepper red, orange, yellow and green, finely sliced; 1 onion cut into fine rings; Sea salt; thyme to garnish

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Difficulty:	easy
Preparation:	30 min
Ready in:	55 min

Vegetable

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	195 kcal	(10%)
Protein	3 g	(6%)
Fat	13 g	(16%)
Carbohydrates	18 g	(7%)
Added Sugar	0 g	(0%)
Roughage	1 g	(3%)
Vitamin A	14.77 µg	(2%)
Vitamin D	0 µg	(0%)
Vitamin E	0.33 mg	(3%)
Vitamin B1	0.16 mg	(15%)
Vitamin B2	0.11 mg	(8%)
Niacin	2.16 mg	(14%)
Vitamin B6	0.11 mg	(8%)
Folate	32.14 µg	(16%)
Pantothenic Acid	0.05 mg	(1%)
Biotin	0.44 µg	(1%)
Vitamin B12	0 µg	(0%)
Vitamin C	32.82 mg	(41%)
Potassium	107.84 mg	(5%)
Calcium	10.15 mg	(1%)
Magnesium	10.51 mg	(3%)
Iron	1.01 mg	(7%)
Iodine	0.65 µg	(0%)
Zinc	0.25 mg	(3%)
Saturates	3 g
Uric Acid	0 g
Cholesterol	0 mg

Recipe Development: EAT SMARTER

Ingredients

For tarts

42 ounces	Puff pastry
	olive oil
12	Bell pepper red, orange, yellow and green, finely sliced
3	onions cut into fine rings
	Sea salt
	thyme to garnish

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Directions

1 Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with greaseproof paper.

2 Roll out the dough approx. 3-4 m thick and using a 10 cm ? flower-shaped cutter cut out 12 flowers.

3 Place the flowers on the prepared baking tray and brush them with olive oil.

4 Mix together the peppers and the onion and spread them onto the dough flowers. Season with salt and ground black and drizzle with oil.

5 Bake for around 25 minutes until golden brown. Garnish with thyme and serve lukewarm.

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