These Puff Pastry Pepper, Ham and Cheese Tarts are a delectable dish perfect for lunch or brunch! Top with shredded Le Gruyere cheese and bake until golden brown.
|.5||(397 g) Package Tenderflake® Puff Pastry, thawed|
|1 tbsp||(15 mL) Olive oil|
|2||Yellow bell peppers, sliced|
|1||(175 g) Package Schneiders® Country Naturals® Uncured Baked Ham, cut into strips|
|.5 tsp||(2 mL) Dried thyme|
|Salt and pepper|
|2 tsp||(10 mL) Water|
|1 cup||(250 mL) Shredded Le Gruyere cheese|
PREHEAT oven to 425°F (220°C).
ROLL out puff pastry on a lightly floured surface into a 12 x 12 inch (30 x 30 cm) square. Using a cookie cutter or sharp knife, cut pastry into four 6 inch (15 cm) rounds. Lightly grease four 5 inch (13 cm) pie pans. Line each pan with a pastry round and set aside.
HEAT oil in a large pan over medium heat. Add onions and peppers, cook for 4-5 minutes. Add ham and thyme, cook until the ham is heated through and the vegetables are tender. Season with salt and pepper. Divide mixture evenly between puff pastry lined pans.
WHISK together egg and water. Brush edges of pastry with the egg wash. BAKE in preheated oven for 20-25 minutes or until cheese is melted and pastry in golden brown.
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