Stunning Elegance

Fire-Roasted Capsicum
and Fetta Tarts

SERVES 20
PREPARATION 15 minutes
COOKING TIME 25-30 minutes

INGREDIENTS
5 frozen sheets butter puff pastry, thawed
1 yellow capsicum, 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

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.

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.