TARTLETS WITH RED PEPPER RELISH

Prep time 20 mins Cooking time 30 mins Serves 6 2 sheets ready-rolled puff pastry 2 tsp olive oil 50g shallots, thinly sliced 4 eggs 4 tbsp cream 40g finely grated Parmesan cheese 30g baby rocket leaves

RED PEPPER RELISH

1 tbsp olive oil 100g red onion, thinly sliced 400g red pepper (capsicum), thinly sliced 80ml white balsamic vinegar 2 tbsp brown sugar 125ml water

Preheat oven to 220°C. Oil a sixhole deep muffin pan. Cut pastry sheets in half; cut halves into three rectangles.

Overlap two rectangles to form cross shapes; push gently into pan holes to cover bases and sides. Prick bases with fork, cover with baking paper; fill with dried beans or uncooked rice. Bake pastry cases for 10 mins. Remove paper and beans carefully from pan; return to oven and bake for 5 mins or until browned lightly. Cool in pan.

Reduce oven to 200°C. Meanwhile, heat oil in a small frying pan. Add shallot; cook until soft. Whisk eggs and cream in medium bowl; mix in cheese and shallots. Fill pastry cases with egg mixture. Bake for 15 mins or until set. Meanwhile, make the capsicum relish.

Heat oil in a frying pan. Add onion and peppers; cook for 10 mins or until vegetables are soft.

Add vinegar, sugar and water; cook, stirring often, about 15 mins or until the mixture thickens slightly. Serve tartlets with relish and rocket.