The Mediterranean flavours of these tartlets make for satisfying finger food. Makes about 20, depending on the size of the tart cases.
Ingredients
| 1 | Savoury shortcrust pastry, (ready rolled or homemade) |
| 2 Tbsp | Olive oil, (to fry) |
| 2 cloves | Garlic cloves, (thinly sliced) |
| 1 | Red pepper, (thinly sliced) |
| 1 | Yellow pepper, (or orange, peeled and sliced) |
| 2 | Large ripe tomatoes, (peeled and chopped) |
| 2 tsp | Red wine vinegar |
| 1 Tbsp | Capers |
| ½ tsp | Sugar |
| 1 | Freshly ground black pepper, (to season) |
| 1 | Sea salt flakes, (to season) |
Directions
- Preheat oven to 180C. Grease and line miniature muffin or tartlet trays with the pastry and bake for 10 minutes or until golden and completely cooked.
- Heat the olive oil in a pan and add the garlic, stirring for a minute. Add the peppers and tomatoes, cover and simmer gently for 15 minutes.
- Add the capers, vinegar and sugar then bring to a boil while stirring. Turn off and season. When the peperonata has cooled, fill the tartlet cases and plate.