Mini Vegetable Tarts♥ ✽♥ Be sure to SHAR

Mini Vegetable Tarts♥
✽♥ Be sure to SHARE to SAVE to your Timeline Photos to find later ♥✽

12 tarts
50 minutes

Prep Time:
25 minutes
Cook Time:
25 minutes

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.


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