Mini-tartelettes with peppers and corn

Name: Mini-tartelettes with peppers and corn
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 5 discs deep-frozen puff pastry (à approx. 12 x 12 cm; 45 g); 2 red peppers; 1 green pepper; 1 can(s) (212 ml) Vegetable corn; 100 g Gouda cheese; 1 TEASPOON Mustard; 200 ml Milk; 4 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 8 Stem(s) Marjoram; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

5 discs deep-frozen puff pastry (à approx. 12 x 12 cm; 45 g)
2 red peppers
1 green pepper
1 can(s) (212 ml) Vegetable corn
100 g Gouda cheese
1 TEASPOON Mustard
200 ml Milk
4 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
8 Stem(s) Marjoram
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Place the puff pastry slices next to each other and defrost. Halve, clean and wash the peppers. Cut the paprika halves into small cubes. Drain the corn in a sieve. Grate cheese.
2
Mix mustard, milk and eggs and season with salt, pepper and nutmeg. Wash marjoram, shake dry and finely chop the leaves of 5 stalks. Mix half the cheese, chopped marjoram, paprika and corn. Place the puff pastry slices on top of each other and roll out 1-2 mm thin on a floured work surface. Cut out circles (approx. 11 cm Ø). Lay the remaining dough on top of each other (do not knead) and roll out again and cut out a total of 12 circles. Grease the hollows of a muffin tray and line them with the dough. Press the protruding edges inwards. Sprinkle the dough with breadcrumbs. Pour in the vegetables, pour over the egg milk and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes until golden brown.
3
Lay the remaining dough on top of each other (do not knead) and roll out again and cut out a total of 12 circles. Grease the hollows of a muffin tray and line them with the dough. Press the protruding edges inwards. Sprinkle the dough with breadcrumbs. Pour in the vegetables, pour over the egg milk and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes until golden brown. Remove the tartlets and let them cool down a little. Remove the tartelettes from the trays and garnish with the remaining marjoram.
4
Waiting time approx. 20 minutes