Name: Savoury Mediterranean tartlets
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 50.00 g butter; 1.00 onion chopped; 1.00 red pepper strips; 1.00 yellow pepper strips; 100.00 g button mushrooms sliced; 1.00 garlic cloves, crushed; 500.00 ml cream; 500.00 ml milk; 9.00 eggs; 125.00 ml flour self-raising; 12.00 fresh thyme sprigs; 5.00 ml salt and freshly ground black pepper to taste; 100.00 g parmesan cheese or pecorino cheese, grated

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Ingredients (13)

50.00 g	butter
1.00	onion — chopped
1.00	red pepper — strips
1.00	yellow pepper — strips
100.00 g	button mushrooms — sliced
1.00	garlic — cloves, crushed
500.00 ml	cream
500.00 ml	milk
9.00	eggs
125.00 ml	flour — self-raising
12.00	fresh thyme — sprigs
5.00 ml	salt and freshly ground black pepper — to taste
100.00 g	parmesan cheese — or pecorino cheese, grated

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Method:

Preheat the oven to 180°C. Grease 12 muffin tin hollows with butter or nonstick spray.
Melt the butter in a pan and stir-fry the onion until glossy. Add the peppers and stir-fry lightly. Add the mushrooms and garlic and stir-fry for 3-4 minutes. Leave to cool. Divide the mixture among the muffin tin hollows.

Whisk together the cream, milk and eggs. Add the flour and whisk well until smooth and lump-free. Season with thyme, salt and pepper to taste and divide the mixture among the muffin tin hollows. Sprinkle the cheese on top and bake for about 25 minutes or until the egg mixture has set. Leave to cool slightly and remove from the tins. Leave to cool completely and arrange in an airtight container.

Serve with a generous scoop of pesto and freshly made tomato sauce.