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  1. Preheat the oven to 375°F and line a baking tray with parchment paper. 
  2. Cut the thawed puff pastry into 4 squares. Using a paring knife, cut an “L” mark into 2 opposing corners, following the line of those corners, but a ½-inch in. Brush the surface of the puff pastry with the egg wash. Lift the cut corners of the pastry, cross them over each other (one over, one under) and lay them flat (now on opposite sides). Brush the tops of the pastry with the egg wash and prick the centre of the tart shell with a fork. Place the tart shells onto the prepared baking tray. 
  3. Cut the roasted red peppers into julienne strips and toss with the remaining ingredients and season to taste. Spoon the pepper filling into each tart shell and bake for about 30 minutes, until the pastry is a rich golden brown. 

The tarts are best served warm.