Rutland Red & Roasted Veg Filo Tarts
About this recipe
Pretty little cheese tartlets, made with Rutland Red, peppers and cherry tomatoes, to resemble a beautiful sunset. Make in miniature tartlet moulds as canapés and serve with a chilled glass of dry white wine for a sophisticated sundowner.
For the pastry:
- 200g flour
- 100g butter, cubed
- 2-3 tbsp cold water
For the filling:
- 200g Rutland 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
Serves 6 as a starter
- 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.