CORN and CAPSICUM TARTLETS. Put all ingredients into a bowl, mix well. With a round cookie cutter, cut out the puff pastry. Place puff pastry rounds in each section of the muffin tray.

Combine the corn, cheese and capsicum in a bowl and season with salt and pepper. Whisk the eggs, buttermilk, cream, mustard and Tabasco sauce in a jug. Season to taste with salt and pepper. You can have CORN and CAPSICUM TARTLETS using 10 ingredients and 4 steps. Here is how you cook that.

Ingredients of CORN and CAPSICUM TARTLETS

You need of filling.
Prepare 1/2 cup of corn.
It's 1/2 cup of grilled capsicum, diced.
It's of Sprinkle of paprika.
It's of salt and pepper.
You need 2 tbsp of milk.
It's 3 of eggs.
Prepare 1 tbsp of tomato pesto.
You need of extra.
Prepare of puff pastry.

Put half of the corn mixture into Baked Piecrust. Layer grated cheese evenly on top. Scatter cherry tomatoes and scallions on top. In a small bowl, whisk together eggs, milk, and cream; pour egg mixture over tart.

CORN and CAPSICUM TARTLETS step by step

Oven on 180°c. Put all ingredients into a bowl, mix well. Taste. Season if needed..
Muffin tray. With a round cookie cutter, cut out the puff pastry. Place puff pastry rounds in each section of the muffin tray..
Pour a tablespoon or 2, over the puff pastry..
Put in oven to cook. 10 minutes roughly. Until puffed up and golden brown. Serve..

Here, a superlatively tasty mix of sweet corn, zucchini and capsicum in white sauce adorns crispy savoury tarts. What makes the topping so amazing is the addition of herbs, seasonings and Schezwan sauce, which transform the mellow white sauce based mix into a tongue-tickling treat. An exquisite garnish of spring onion whites and greens adds more punch to the Corn and Zucchini Savoury Tarts. Puree until smooth and transfer to the bowl with the corn. Roast chile over a gas flame, turning occasionally, until blackened in spots and and blistered all over.