Bursting with flavour, this tartlet has a nutty pastry base for extra crunch and a Gorgonzola and double cream filling for wonderful richness. Add a generous handful of rocket and you've got a tasty lunchtime bite.
- Preheat the oven to gas 4, 180°C, fan 160°C. In a food processor, whizz the nuts until chopped. Add the pastry and whizz again. Remove, wrap in clingfilm and chill for 20 minutes.
- On a floured work surface, roll out the pastry to the thickness of a pound coin. Cut in half and use to line 2 x 12cm fluted tart tins. Prick the bases with a fork, then line with nonstick baking paper and baking beans.
- Bake for 15 minutes. Remove the beans and paper, then bake for 10 minutes more. Remove and leave to cool slightly. Reduce the oven to gas 3, 170°C, fan 150°C.
- Meanwhile, heat the oil in a frying pan. Add the peppers and thyme and cook over a medium heat for 15 minutes, or until softened. Leave to cool a little. Combine the eggs and cream in a jug.
- Divide the peppers and egg mixture between the pastry cases. Scatter over the cheese and bake for 10-15 minutes, or until set. Serve with rocket.
Freezing and defrosting guidelines
Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.