Pepper And Corn Tartlets
Ingredients
- 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 ⓘ
Instructions
- Preheat oven to 400°F. 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.
Nutrition & Diet Analysis (per serving)
720
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).