The Mediterranean flavours of these tartlets make for satisfying finger food. Makes about 20, depending on the size of the tart cases.
|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||Freshly ground black pepper, (to season)|
|1||Sea salt flakes, (to season)|
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- 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.