Mini Vegetable Tart Recipe

How to make Mini Vegetable Tart

Ingredients

• 1 each x red, yellow & green capsicum
• 2 x sticks celery
• 60ml The Olive Tree Extra Virgin Olive Oil
• 12 slices Bakers Life White Toast Sliced Bread
• 125ml Farmdale Sour Cream
• 125g Westacre Tasty Shredded Cheese
• 12 x cherry tomatoes cut in half
• 3 x 700g Lodge Farms Free Range Eggs
• Salt and black pepper to taste
• 1 x 12 hole muffin tin

Method

1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. Chop the capsicum and celery finely.
3. In a large frying pan sauté the vegetables in half the olive oil for 5 mins, until softened.
4. In a bowl add the eggs, whisk well, and add the grated cheese, sour cream and the cooked vegetables.
5. Season with salt and pepper.
6. Cut the crusts off the bread and with a rolling pin roll out the bread slices until a little thinner and larger.
7. With a pastry brush, oil the muffin tray with the remaining olive oil.
8. Push the bread squares gently into the muffin tray.
9. Divide the vegetable mixture between the cases; top each one with two halves of tomato.
10. Bake for about 20 minutes, until crisp and golden.
11. Serve warm or cold.