Pepper And Corn Tartlets

Name: Pepper And Corn Tartlets
Ingredients: 1 tsp mustard; 3/4 cup milk; 1 pinch grated nutmeg; 4 None eggs; 1/4 lb Gouda cheese, grated; 8 sprigs fresh marjoram, chopped, a little reserved for garnish; 2 None red bell peppers, deseeded and cut into cubes; 1 None green bell pepper, deseeded and cut into cubes; 1 - 7 oz can sweet corn, drained; 5 sheets frozen puff pastry (each about 5 x 5 inch), thawed; 2 tbsp breadcrumbs

11 ingredients

2 steps

Ingredients

1 tsp mustard
3/4 cup milk
1 pinch grated nutmeg
4 None eggs
1/4 lb Gouda cheese, grated
8 sprigs fresh marjoram, chopped, a little reserved for garnish
2 None red bell peppers, deseeded and cut into cubes
1 None green bell pepper, deseeded and cut into cubes
1 - 7 oz can sweet corn, drained
5 sheets frozen puff pastry (each about 5 x 5 inch), thawed
2 tbsp breadcrumbs

Directions

1

Preheat oven to 400°F. Grease a 12 cup muffin pan. Whisk mustard, milk, nutmeg and eggs. Season then add 1/2 the cheese, chopped marjoram, peppers and sweet corn.
2

Roll out puff pastry on a floured work surface to around 1/8 inch thick. Cut out 12 - 4 1/2 inch discs. Line each muffin well with 1 disc. Fold any overlapping pastry inwards and sprinkle with breadcrumbs. Distribute egg mixture between tart shells and bake for 20-25 mins, until golden brown. Remove from oven, let cool slightly and serve garnished with marjoram.