Name: Courgette and chilli tartlets
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 block puff pastry (can be dairy or gluten free); ½ medium courgette; 1 garlic clove, minced; 1 tsp chilli sauce (or 1 chilli deseeded and chopped); 1 Tbsp chilli jam (or pizza sauce); ½ red chilli

Courgette and chilli tartlets

23 Aug 2017

by Dinna

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

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

1 block puff pastry (can be dairy or gluten free)
½ medium courgette
1 garlic clove, minced
1 tsp chilli sauce (or 1 chilli deseeded and chopped)
1 Tbsp chilli jam (or pizza sauce)
½ red chilli

Instructions

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.