Easy to prepare and impressive to serve.

  • Serves: 4 people
  • Prep time: 25 minutes
  • Cooking time: 25 minutes
    • recipes.details.lifestyle.IRISH

    Mini Vegetable Tarts

    Recipe Information

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    1 Red Pepper

    1 Yellow Pepper

    1 Green Pepper

    2 Sticks Celery

    60ml Extra Virgin Olive Oil

    12 Slices White Medium Sliced Bread

    125ml Crème Fraîche

    125g British Lighter Mature Grated Cheese

    12 Plum Cherry Tomatoes cut in half

    3 Medium Eggs


    Black Pepper

    12 Hole Muffin Tin


    Preheat the oven to 200°C/400°F/Gas Mark 6.

    Chop the peppers and celery finely. In a large frying pan sauté the vegetables in half the olive oil for 5 mins, until softened.

    In a bowl add the eggs, whisk well, and add the grated cheese, crème fraiche and the cooked vegetables.

    Season with salt and pepper. Cut the crusts off the bread and with a rolling pin roll out the bread slices until a little thinner and larger.

    With a pastry brush, oil the muffin tray with the remaining olive oil.

    Push the bread squares gently into the muffin tray.

    Divide the vegetable mixture between the cases; top each one with two halves of tomato. Bake for about 20 minutes, until crisp and golden.

    Serve warm or cold.