Name: Capsicum tartlets
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1 sheet frozen shortcrust pastry, thawed; 2 tablespoon olive oil; 1 clove garlic, chopped; 270 gram jar roasted red capsicum, drained, chopped; 100 gram smooth feta, crumbled; 1 teaspoon chopped fresh oregano leaves; extra oregano leaves, to serve

Capsicum tartlets

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Makes 12 Item

Prep

25M

Cook

20M

Total

45M

Ingredients

1 sheet frozen shortcrust pastry, thawed

2 tablespoon olive oil

1 clove garlic, chopped

270 gram jar roasted red capsicum, drained, chopped

100 gram smooth feta, crumbled

1 teaspoon chopped fresh oregano leaves

extra oregano leaves, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Lightly grease a 12-hole patty pan tray.

2.Using a 6cm round cutter, cut 12 rounds from the pastry sheet. Ease rounds into prepared holes. Prick bases with a fork. Bake 10- 15 minutes, until golden. Cool in pan 5 minutes. Turn onto a wire rack to cool completely.

3.Heat oil in a small saucepan on medium. Saute garlic 1 minute, or until tender. Add capsicum; cook, stirring, 1-2 minutes. Remove from heat. Stir through feta and oregano. Season to taste.

4.Place mixture into a food processor or blender. Process until smooth. Pass mixture through a fine sieve. Spoon into tart shells. Garnish with oregano leaves.

If you are short on time, buy prepared pastry tart cases from your local supermarket or food specialty store.
Note

Woman's Weekly Food

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