Name: Mini savoury tarts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 24 small savoury tart shells; 1 small zucchini, coarsely grated; 125 gram can red kidney beans, rinsed; 1/4 cup frozen peas, thawed; 125 gram can corn kernels, drained; 1 tablespoon tomato paste; 1/2 cup grated cheddar cheese

Ingredients

24 small savoury tart shells

1 small zucchini, coarsely grated

125 gram can red kidney beans, rinsed

1/4 cup frozen peas, thawed

125 gram can corn kernels, drained

1 tablespoon tomato paste

1/2 cup grated cheddar cheese

Method

1.Preheat oven to 200°C (180°C fan-forced). Place tart shells on a baking tray.

2.Combine zucchini, beans, peas, corn and tomato paste in a bowl. Evenly divide mixture among tart shells. Top with cheese.

3.Bake for 10 minutes or until tarts are golden, cheese melts and tart shells are crisp. Serve.

Swap tart shells for vol-au-vent cases. Use sweet chilli sauce instead of tomato paste. Make ahead: Prepare vegetable mixture a day ahead. Cover, then refrigerate.
Note

Women's Weekly Food

Ingredients

Method

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