Mini Vegetable Tarts♥
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1 x Red Pepper
1 x Yellow Pepper
1 x Green Pepper
2 x sticks Celery
60ml Extra Virgin Olive Oil
12 slices Village Bakery White Medium Sliced Bread
125ml Cowbelle Reduced Fat Crème Fraiche
125g British Lighter Mature Grated Cheese
12 x Plum Cherry Tomatoes cut in half
3 x Medium Eggs
Salt and Black Pepper
1 x 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.