Yield: 4 servings
|3 tablespoons||Sunflower or olive oil|
|4 larges||Green peppers; de-seeded and|
|\N \N||; sliced|
|1 large||Onion; thinly sliced|
|1 \N||Clove garlic; finely chopped|
|250 grams||Fromage frais or other low-fat soft; (8oz)|
|\N \N||; cheese|
|4 \N||Eggs; beaten|
|2 tablespoons||Chopped parsley|
|1 tablespoon||Chopped thyme or 1 teaspoon dried thyme|
|50 grams||Salami; sliced thinly|
|\N \N||; (optional) (2oz)|
|\N \N||Shortcrust pastry made with 250g; (8oz) wholemeal|
|\N \N||; flour|
|125 grams||Sunflower Margarine; (4oz)|
Preheat the oven to Gas Mark 6/200øC/400øF.
Heat the oil in a frying pan on a low heat.
Put in the peppers, onion and garlic and cook them until the onion is beginning to turn golden. Take them from the heat and allow them to cool.
Put the cheese into a bowl. Add the eggs, a little at a time, beating well.
Beat in the parsley and thyme. Finely chop the salami and mix it into the cheese and eggs.
Roll out the pastry and line four patty tins or a 25cm (10inch) tart tin.
Put in the peppers and onion and spread them out evenly. Pour in the cheese mixture. Bake the tarts for 30 minutes or until the filling is set and golden.
Converted by MC_Buster.
NOTES : These savoury tarts can be eaten hot as a main meal or left to go cold for lunchtime snacks or for a buffet party.
Converted by MM_Buster v2.0l.