recipes
Fire Roasted Capsicum and Fetta Tarts
serves 20
15 min prep
if you liked this recipe, try...
ingredients
| 5 frozen sheets butter puff pastry, thawed 1 yellow capsicum, de-seeded, and cut into thick strips 350g jar Leggo's Stir Through Pasta Sauce - Semi Dried Tomato Basil and Parmesan 1 cup thickened cream 250g light cream cheese, softened 6 eggs, lightly beaten 2 tablespoons chopped fresh herbs 1/3 cup shredded parmesan cheese 150g Greek fetta cheese, crumbled |
featured products
instructions
step 1
Cut each pastry sheet into 4 squares and press each square into a 1/3 cup capacity muffin pan.
step 2
Cook capsicum over a hot BBQ or on a grill plate, until skin begins to blacken and blister. Remove and cool for 10 minutes, peel and discard skin. Finely chop capsicum and combine with Leggo's Stir Through Pasta Sauce.
step 3
Lightly whisk cream and cream cheese in a bowl until smooth. Add eggs and herbs and stir until combined.
step 4
Spoon capsicum and pasta sauce mixture into pastry cases. Spoon 2 tablespoons of combined cream mixture into each tart. Sprinkle with parmesan and fetta cheese, and swirl each tart gently with a small spoon to combine ingredients.
step 5
Bake in a preheated oven at 200°C for 25-30 minutes or until cooked and golden. Cool for 5 minutes before serving.
recipe tip
- Capsicum can be pre-cooked and combined with Leggo's Stir Through Pasta Sauce and refrigerated for up to 3 days before assembling.
- Cream mixture can be combined and refrigerated a day before assembling, stir before using. Tarts can be cooked, cooled and refrigerated a day ahead.
- On the day, tarts can be removed from refrigerator 45 minutes before gently being reheated on the day of the wedding at 180ºC for 10 minutes and served warm.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1230kJ (295Cal) | 1080kJ (258Cal) |
| Protein | 8.2g | 7.1g |
| Fat - Total | 21.1g | 18.5g |
| - Saturated | 11.6g | 10.2g |
| Carbohydrate | 17.9g | 15.7g |
| - Sugars | 2.0g | 1.7g |
| Dietary Fibre | 1.2g | 1.1g |
| Sodium | 407mg | 356mg |
| Potassium | 141mg | 124mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
Share
To share this recipe on Facebook or Twitter, just click the icon.
Fire Roasted Capsicum and Fetta Tarts
Fire Roasted Capsicum and Fetta Tarts
ingredients
5 frozen sheets butter puff pastry, thawed
1 yellow capsicum, de-seeded, and cut into thick strips
350g jar Leggo's Stir Through Pasta Sauce - Semi Dried Tomato Basil and Parmesan
1 cup thickened cream
250g light cream cheese, softened
6 eggs, lightly beaten
2 tablespoons chopped fresh herbs
1/3 cup shredded parmesan cheese
150g Greek fetta cheese, crumbled
instructions
step 1
Cut each pastry sheet into 4 squares and press each square into a 1/3 cup capacity muffin pan.
step 2
Cook capsicum over a hot BBQ or on a grill plate, until skin begins to blacken and blister. Remove and cool for 10 minutes, peel and discard skin. Finely chop capsicum and combine with Leggo's Stir Through Pasta Sauce.
step 3
Lightly whisk cream and cream cheese in a bowl until smooth. Add eggs and herbs and stir until combined.
step 4
Spoon capsicum and pasta sauce mixture into pastry cases. Spoon 2 tablespoons of combined cream mixture into each tart. Sprinkle with parmesan and fetta cheese, and swirl each tart gently with a small spoon to combine ingredients.
step 5
Bake in a preheated oven at 200°C for 25-30 minutes or until cooked and golden. Cool for 5 minutes before serving.
serves 20 15 min prep recipe tip
- Capsicum can be pre-cooked and combined with Leggo's Stir Through Pasta Sauce and refrigerated for up to 3 days before assembling.
- Cream mixture can be combined and refrigerated a day before assembling, stir before using. Tarts can be cooked, cooled and refrigerated a day ahead.
- On the day, tarts can be removed from refrigerator 45 minutes before gently being reheated on the day of the wedding at 180ºC for 10 minutes and served warm.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au