Butternut and peppadew tartlets

Recipe from: 7/24/2003 12:00:00 AM

Ingredients 10
Servings 12
Time

Ingredients

  • 325
    ml
    butternut, diced
  • 20
    ml
    olive oil
  • 4
    leeks, sliced into rings
  • 250
    ml
    Peppadews, sliced into wide strips
  • 12
    tartlet crusts, prepared and left in the tin
  • 250
    ml
    evaporated milk
  • 250
    ml
    cheese spread
  • 250
    ml
    cream
  • 3
    large eggs, whisked
  • 125
    ml
    finely chopped parsley, fresh coriander or basil
 

Method

 
Preheat oven to 190 °C.
Microwave, steam or boil the butternut until just done.
Drain and set aside.
Heat the oil and lightly stir-fry the leeks until browned.
Divide the leeks, Peppadews and butternut among the tartlet shells.
Heat the evaporated milk and add the cheese spread.
Remove from the heat and beat until the cheese spread has melted.
Cool slightly before adding the cream, eggs and herbs.
Beat well and pour the mixture over the vegetables in the tartlet shells.
Bake for 30 to 40 minutes or until the filling has set.
Cool and remove from the pans.
 

Read more on: bake  |  stir-fry
 

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