1 red pepper
1 yellow/orange pepper
1 courgette
1 onion
5 cloves of garlic
1 packet puff pastry or filo pastry
sun-dried tomato paste
olive oil
Cut the vegetables into large chunks and put into a roasting dish. Put the cloves of garlic in with their skin on. Drizzle with olive oil and mix with hands until every piece is covered in oil. Roast in the oven for 20-30 minutes until golden brown.
Meanwhile if using puff pastry cut out rounds from the pastry using a pastry cutter, if using filo pasty I like to just shape pieces roughly into round shaps to make it look more rustic. Place on a greased tray and spread each with sun-dried tomato paste. Once the vegetables have cooked leave to cool slightly and then finely chop. The garlic should be able to be pressed out of the skin and after discarding the skins mix the garlic in with the rest of the vegetables. Then spoon the vegetable mixture onto the tartlets leaving a small rim around the edge of each one. These can be kept in the fridge until 20 minutes before serving. Brush with oil and put them in the oven for 20 minutes if puff pastry or 5 minutes for filo pastry or until risen and brown.
