KEY POINTS:
The Mediterranean flavours of these tartlets make for satisfying finger food. Makes about 20, depending on the size of the tart cases
Savoury shortcrust pastry - ready rolled or homemade
2 Tbs olive oil
2 cloves garlic, thinly sliced
1 red pepper, thinly sliced
1 orange or yellow pepper, thinly sliced
2 large ripe tomatoes, peeled and chopped
1 Tbs capers
2 tsp red wine vinegar
1/2 tsp sugar
Freshly ground black pepper
Flaky sea salt
1. Preheat oven to 180C. Grease and line miniature muffin or tartlet trays with the pastry and bake for 10 minutes or until golden and completely cooked.
2. Heat the olive oil in a pan and add the garlic, stirring for a minute. Add the peppers and tomatoes, cover and simmer gently for 15 minutes.
3. Add the capers, vinegar and sugar then bring to a boil while stirring. Turn off and season. When the peperonata has cooled, fill the tartlet cases and plate.
