3 tb Sunflower or olive oil
4 lg Green peppers; de-seeded and
; sliced
1 lg Onion; thinly sliced
1 Clove garlic; finely chopped
250 g Fromage frais or other
-low-fat soft; (8oz)
; cheese
4 Eggs; beaten
2 tb Chopped parsley
1 tb Chopped thyme or 1 teaspoon
-dried thyme
50 g Salami; sliced thinly
; (optional) (2oz)
Shortcrust pastry made with
-250g; (8oz) wholemeal
; flour
125 g Sunflower Margarine; (4oz)
Preheat the oven to Gas Mark 6/200?C/400?F.
Heat the oil in a frying pan on a low heat.
Put in the peppers, onion and garlic and cook them until the onion is
beginning to turn golden. Take them from the heat and allow them to cool.
Put the cheese into a bowl. Add the eggs, a little at a time, beating well.
Beat in the parsley and thyme. Finely chop the salami and mix it into the
cheese and eggs.
Roll out the pastry and line four patty tins or a 25cm (10inch) tart tin.
Put in the peppers and onion and spread them out evenly. Pour in the cheese
mixture. Bake the tarts for 30 minutes or until the filling is set and
golden.
Yields
4 servings