Pepper And Corn Tartlets
- 1 tsp mustard
- 3/4 cup milk
- 1 pinch grated nutmeg
- 4 None eggs
- 1/4 lb Gouda cheese, grated
- 8 sprigs fresh marjoram, chopped, a little reserved for garnish
- 2 None red bell peppers, deseeded and cut into cubes
- 1 None green bell pepper, deseeded and cut into cubes
- 1 - 7 oz can sweet corn, drained
- 5 sheets frozen puff pastry (each about 5 x 5 inch), thawed
- 2 tbsp breadcrumbs
- Preheat oven to 400u0b0F. Grease a 12 cup muffin pan. Whisk mustard, milk, nutmeg and eggs. Season then add 1/2 the cheese, chopped marjoram, peppers and sweet corn.
- Roll out puff pastry on a floured work surface to around 1/8 inch thick. Cut out 12 - 4 1/2 inch discs. Line each muffin well with 1 disc. Fold any overlapping pastry inwards and sprinkle with breadcrumbs. Distribute egg mixture between tart shells and bake for 20-25 mins, until golden brown. Remove from oven, let cool slightly and serve garnished with marjoram.
mustard, milk, nutmeg, eggs, gouda cheese, fresh marjoram, red bell peppers, green bell pepper, sweet corn, pastry, breadcrumbs
Taken from recipes-plus.com/api/v2.0/recipes/19619 (may not work)