Roast red pepper and basil tartlets recipe

  • Serves 6
  • 10 mins to prepare and 15 mins to cook, 5 mins to cool
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Customer recipe by Michelle Rice
Added 71 months ago

Preheat oven to 200°C/180°C. Lightly grease 1 12-hole muffin tin.

Blend the cream cheese with 6 large slices of roasted red pepper, ½ of the basil and a couple of good grinds of black pepper.  Set aside.

Using a round biscuit or pastry cutter, cut 12 rounds from the pastry sheet big enough to line the muffin tins.  Spoon 2 tablespoons of dip into each pastry case. Top with pieces of the left over roasted pepper.  Bake for 15 minutes or until the pastry is golden.  Cool for a couple of minutes. Top each tartlet with a sprig of basil. Serve immediately.

Read Michelle's guest blog for Tesco Real Food.

Visit Michelle's blog Utterly Scrummy Food For Families.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 1 sheet frozen ready-rolled puff pastry, partially thawed
  • 200g tub cream cheese
  • 8 slices roasted red pepper, roughly chopped
  • ¼ cup small fresh basil leaves
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