Grilled pepper and feta tartlets
I recently discovered gluten-free puff pastry. It’s actually not too bad – not as puffy as the normal one but close enough. I had some leftover barbecued peppers in my fridge so I made these lovely grilled pepper and feta tartlets that were perfect for lunch, served with a crunchy salad. Alternatively you can serve them as appetizer with a glass of fizzy, or take them to a picnic.
Ingredients
Method
- Turn on the oven, set the temperature to 200°C.
- Slice the pepper into thin strips (first remove the skin if it’s still on). Put the strips in a mixing bowl.
- Peel, then thinly slice the onion, add to the bowl.
- Slice the olives too, add these to the bowl.
- Add the oregano and oil, mix well (you can add 1 garlic clove minced too, if you like or large pinch of chilli flakes to spicy it up).
- Crumble the feta on top, season with salt and pepper, then gently combine.
- Unroll the pastry and cut it into equal squares. Spoon a large spoonful of the mixture in the middle of each square, then roll back the edges to create a crust all around. Spread the filling evenly up to the crust.
- If you like the crust shiny – whisk the egg in a small bowl and brush the edges with the egg-wash.
- Transfer them to a wire rack to cool – then serve (warm or at room temperature).