ingredients
makes about 36
3 sheets frozen puff pastry, thawed
10 ounce canned corn kernels, drained
5 ounce Red Leicester cheese, grated
1 small red capsicum, finely chopped
2 eggs, lightly beaten
1/4 cup buttermilk
2/3 cup thick (double) cream
1 teaspoon Dijon mustard
dash of Tabasco sauce
method
1. Preheat the oven to moderately hot 200°C (400°F). Lightly grease three 12-hole round-based patty tins. Using a 2 1/2 inch round pastry cutter, cut circles from the pastry sheets.
2. Press the circles into the prepared tins and prick the bases all over with a fork.
3. Combine the corn, cheese and red pepper in a bowl and season with salt and freshly ground pepper. Whisk the eggs, buttermilk, cream, mustard and Tabasco sauce in a jug.
4. Spoon some of the vegetable mixture into the pastry cases, then pour the egg mixture over the top until the cases are almost full.
5. Bake for 20 - 25 minutes, or until well risen and set. The tarts can be served hot or cold. Garnish with herbs of your choice if you wish.
9 users have helped to rate this recipe.
more information
The tarts can be made up to a day ahead and refrigerated, covered, in an airtight container, or frozen for up to 2 months.
