Corn and Red Capsicum Tarts



  • 3 sheets frozen puff pastry
  • 300 gm canned corn
  • 2/3 cup grated cheese
  • 1 red capsicum chopped
  • 2 eggs beaten
  • 1/4 cup buttermilk
  • 2/3 cup thick cream
  • 1 tsp mustard
  • 1 tsp Tabasco sauce
  • Salt and pepper to taste


  • Preheat the oven at 200 degrees.
  • Grease 12 hole shallow tart pans. Press the pastry sheets into circles and prick the bases all over with the fork.
  • Combine the corn, cheese and capsicum in a bowl and season with salt and pepper.
  • Whisk the eggs, buttermilk, cream, mustard and Tabasco sauce in a jug.
  • Spoon the vegetable mixture into the pastry cases, then pour the egg mixture over the top until the cases are almost full.
  • Bake for 20-25 minutes or until well risen and set.
  • Serve hot or cold.

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