Mini Roated Capsicum Tartlets Recipe
Ingredients
- 2 sheets frozen ready-rolled puff pastry, partially thawed
- 2 x 200g tubs roasted capsicum dip
- 10 slices (75g) chargrilled marinated capsicum, roughly chopped
- 1/2 cup small fresh basil leaves
Directions
- Preheat oven to 200°C/180°C. Lightly grease two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans.
- Using a 6.5cm cutter, cut 12 rounds from each pastry sheet. Line holes of prepared pan with pastry. Spoon 2 teaspoons of dip into each pastry case. Top with capsicum. Bake for 15 minutes or until pastry is golden. Cool for 2 minutes. Top with basil. Serve.
- Notes
- You could top tartlets with olives or other antipasto vegetables, or diced bacon, ham or salami.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 8 servings | |
| Calories 357 | |
| Calories from Fat 361 | 101% |
| Total Fat 40.09g | 50% |
| Saturated Fat 7.11g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 329mg | 14% |
| Potassium 11mg | 0% |
| Total Carbs 0.4g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.14g | 0% |
