Photo by Babiche Martens
The Mediterranean flavours of these tartlets make for satisfying finger food. Makes about 20, depending on the size of the tart cases.
- Preheat oven to 180C. Grease and line miniature muffin or tartlet trays with the pastry and bake for 10 minutes or until golden and completely cooked.
- Heat the olive oil in a pan and add the garlic, stirring for a minute. Add the peppers and tomatoes, cover and simmer gently for 15 minutes.
- Add the capers, vinegar and sugar then bring to a boil while stirring. Turn off and season. When the peperonata has cooled, fill the tartlet cases and plate.