Quick & Easy

Egg and cheese tartlets with capsicum relish

egg and cheese tartlets with capsicum relish



1.Preheat oven to 220°C (200°C fan-forced). Oil a six-hole (¾-cup/180ml) texas muffin pan.
2.Cut pastry sheets in half, cut halves into three rectangles. Overlap two rectangles to form cross shapes, push gently into pan holes to cover bases and sides. Prick bases with fork. Line each pastry case with baking paper; fill with dried beans or rice. Bake 10 minutes. Remove paper and beans, bake about 5 minutes or until browned lightly. Cool cases in pan. Reduce oven to 200°C (180°C fan-forced).
3.Meanwhile, make capsicum relish. Heat oil in large frying pan, cook onion and capsicum about 10 minutes or until vegetables are soft. Add vinegar, sugar and the water, cook, stirring occasionally, about 15 minutes or until mixture thickens slightly.
4.Heat oil in small frying pan, cook shallots, stirring, until soft.
5.Whisk eggs and cream in medium bowl, mix in cheese and shallots. Spoon egg mixture into pastry cases.
6.Bake tartlets about 15 minutes or until set. Serve with relish and rocket.

Balsamic white vinegar is a clear and lighter version of balsamic vinegar; it has a fresh, sweet clean taste, and is available from major supermarkets and delicatessens.


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