Ingredients
Aged Leicestershire Red and Roasted Vegetable Filo Tarts (Serves 6 as a starter)
For the pastry:
200g flour
100g butter, cubed
2-3 tbsp cold water
For the filling:
200g Aged Leicestershire Red, grated
3 peppers, thinly sliced
2 onions, thinly sliced
12 cherry tomatoes, halved
Garlic clove, finely chopped
Drizzle of olive oil
Salt and pepper, to taste
Method
Add the butter to the flour and rub gently, until the mixture resembles fine breadcrumbs.
Trickle in the water, and using a pallet knife, bring the dough together.
Wrap in cling film and leave to chill for at least 15 minutes in the fridge.
Pre-heat the oven to 220°C/Gas 7.
In a large roasting tin, combine the peppers, onion, tomatoes, garlic, olive oil and salt and pepper. Place in the oven for 30 minutes, or until soft and caramelised.
Meanwhile, grease and line 6 individual tartlet tins with the pastry.
Blind bake in the oven (with the vegetables), for 10 minutes.
Fill the tartlets with the roasted vegetable mixture and top with the grated Aged Leicestershire Red.
Grill on a high heat for 5 minutes, or until the cheese has melted and is bubbling.