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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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

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

Method
 

  1. Turn on the oven, setting the temperature to 200°C.
  2. Finely grate the courgette into mixing bowl. Add the minced garlic and chilli or chilli sauce. Season to taste.
  3. Roll out the pastry to 5mm thickness then cut it into equal squares.
  4. 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.
  5. If you’d like the crust shiny – whisk the egg in a small bowl and brush the edges with this.
  6. Put the tartlets onto a lined baking tray and bake them for about 20 minutes, until golden.
  7. Transfer them to a wire-rack to cool - then serve warm or at room temperature with some chilli sauce spooned over the top.