Little Red Pepper Tarts

Ingredients

• 1 sheet puff pastry, thawed
• 3 red bell peppers, roasted, peeled, seeded and puréed (about 1 cup)
• 1 tablespoon tomato paste
• 3/4 cup milk or cream
• 3 eggs, lightly beaten
• 1 tablespoon all-purpose flour
• 1/4 cup grated Asiago cheese
• Salt and freshly ground black pepper
• 2 tablespoons diced thyme

Instructions

1. 1
   Preheat the oven to 425°F.
2. 2
   Pre-bake tart shells for 5-7 minutes.
3. 3
   Reduce oven to 325 F.
4. 4
   Whisk together the pepper purée, tomato paste, milk, eggs, flour, and cheese. Season generously with salt and pepper. Gently stir in the thyme.
5. 5
   Pour the filling into the shells and place them on a baking sheet.
6. 6
   Bake until the custard is set,about 15 to 20 minutes.