Sundried tomato, roasted red pepper and chive tartlets with oatmeal pastry
Freshly ground pepper
150g plain flour, plus extra for dusting 50g Flahavan’s Progress Oatlets 100g butter, chilled and diced
1⁄2 tsp thyme, finely chopped
1 egg yolk
2 tbsp chilled water (may need less)
For the filling
5 large eggs
100g pancetta, cubed
2 sundried tomatoes, chopped
2 red peppers, roasted and diced or 1⁄2 a jar 100ml crème fraiche 100ml cream 100g grated Gruyere cheese, reserving a little for the top
2 tbsp chopped chives
Serves
Makes 6
Cooking Time
10 minutes
Main ingredients
Vegetables
Recipe Type
Starters, Party Food, Entertaining, Family Dinners
Level of Difficulty
Easy