Roasted red capsicum tarts

roasted red capsicum tarts
1H 5M



1.Lightly spray two 12cm round loose-based quiche pans.
2.Preheat grill (broiler). Quarter capsicum, discard seeds and membranes. Roast under hot grill, skin-side up, until skin blisters and blackens. Cover capsicum pieces in plastic or paper for 5 minutes, then peel away skin. Slice capsicum into thin strips.
3.Preheat oven to 220°C (200°C fan-forced).
4.Heat large frying pan over medium heat; cook onion and vinegar, stirring, about 3 minutes or until onion softens. Add sugar; cook, stirring, about 5 minutes or until sugar dissolves and mixture thickens. Remove from heat; combine with capsicum.
5.Cut each pastry sheet into eight rectangles. Place one pastry rectangle in one quiche pan, spray with oil; top with another pastry rectangle, placing corners just to the right of previous rectangle corners. Repeat layering, using eight pastry rectangles in each quiche pan. Place pans on oven tray; bake, uncovered, about 3 minutes or until pastry is beginning to crisp.
6.Spoon capsicum mixture into pastry cases; sprinkle with basil and cheese. Bake, uncovered, about 5 minutes or until hot.
7.Just before serving, toss salad leaves with dressing; serve with tarts.

Line quiche pans one at a time. Keep the remaining pastry sheet covered with a damp clean tea towel, to stop it drying out while lining the first quiche pan.


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