Courgette and chilli tartlets
I made these lovely spiced Courgette and chilli tartlets using gluten-free pastry, but feel free using normal puff pastry (which will be more puffy than mine). The tartlets are perfect for lunch, served with a crunchy salad, or nibbles to accompany drinks at a party. Alternatively, you cab take them to picnic, trip or work in in your lunchbox.
Ingredients
Method
- Turn on the oven, setting the temperature to 200°C.
- Finely grate the courgette into mixing bowl. Add the minced garlic and chilli or chilli sauce. Season to taste.
- Roll out the pastry to 5mm thickness then cut it into equal squares.
- Using a knife, insert a border line around the edges (about 1cm in). Brush each squares with the chilli jam – up to the line. Spoon a large spoonful of the courgette mixture in the middle of each square, then spread it evenly up to the line.
- If you’d like the crust shiny – whisk the egg in a small bowl and brush the edges with this.
- Put the tartlets onto a lined baking tray and bake them for about 20 minutes, until golden.
- Transfer them to a wire-rack to cool – then serve warm or at room temperature with some chilli sauce spooned over the top.