PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • 1 yellow bell pepper
  • 1 red bell pepper
  • 150 g taleggio cheese (sliced)
  • 80 g parmesan cheese (grated)
  • 4 eggs
  • 100 ml milk
  • 2-3 tbsp. pine nuts
  • 1 handful fresh mint (chopped)
  • Salt and pepper

Mini pie crust:

  • 200 g flour
  • 80 g butter (cut into small cubes)
  • 1 egg yolk
  • 100 ml water
  • Salt

PREPARATION:

    1. First, prepare the dough, placing all ingredients in a food processor until well blended. Place the dough on a wooden board and shape into a dough piece. Wrap the dough in plastic wrap and refrigerate for 1 hour.
    2. Roast the peppers on the grill or barbecue, cooling for 20 minutes in a bowl covered with a plastic wrap.
    3. Remove skin and seeds before cutting the peppers into strips. Set aside.
    4. Preheat oven to 180ºC (350ºF).
    5. In a large bowl, combine eggs, peppers, Parmesan cheese, milk and mint. Season with salt and pepper.
    6. Roll out the dough and cut out 10 to 12 circles (larger in diameter than the muffin cups you’ll be using).
    7. Cover the tarte pans with the pastry circles and sprinkle with the pine nuts and taleggio cheese.
    8. Divide the egg filling evenly between the molds (without overfilling) and bake for 20 minutes.

Enjoy these delicious savoury tarts!