If you add these to the Padron Poppers recipe I posted a couple of days ago, you’re half way to a party!
This is another of those recipes where I’m very vague on quantities, but as you’ll see, the quantities are just dependent on how many you want to make – yes I know that tends to apply to all recipes, but what I mean is…well…oh never mind, let’s just get on with it…
WHAT YOU NEED:
– Ready made ready rolled shortcrust pastry (or you could certainly make your own).
– Jar of red pesto.
– Pack of ready sliced cheddar.
– Roasted peppers, I used red, yellow and orange, and I roasted my own.
– Olive oil.
– Beaten egg.
– Fresh parsley.
WHAT YOU DO:
1. Mix the pepper strips in olive oil until they are well covered, and then place them in a colander or sieve over a bowl to drain while you prepare the rest, give them a shake around every now and again so that as much oil and liquid drains out, they will retain a sheen of oil (if you bought ready roasted peppers that were already in oil, then no need to re-oil them, just drain them).
2. Cut the pastry into rings, whatever size you want your tartlets to be, small is good here. Then pinch upwards around the edges of each one so that they look like this:
3. Spread each one with pesto.
4. Cut circles out of the cheddar a little smaller than your tartlet circles and place one on each tartlet. There’s no reason at all to use a flower shaped cutter for the cheese like I did, it’s just that was the only one I had that was the size I wanted!
5. Drape a couple of strips of the drained peppers over each one.
6. Brush some beaten egg on the exposed edges of pastry around each tartlet.
7. Bake them on a baking sheet (I lined mine with baking paper first) at 180C/350F, until you can see the pastry around the edges has turned a lovely golden colour. I’m afraid I forgot to time mine, but I think it was somewhere between 15-20 mins.
8. Leave to cool a little on racks.
9. When you’re ready to serve them, finely chop the parsley and sprinkle over.
These can be served warm or cold.