Yellow and Red Bell Pepper Mini-Tarts with AOP Roquefort


Preheat the oven to 180°C.

Peel the bell peppers and cut into strips.

Cut the Roquefort cheese into small cubes.

In a mixing bowl, beat the eggs, then add the cream and season with salt and pepper. Add the Roquefort. Mix thoroughly.

Cut the pastry to fit the mini-tart pans, add the egg and cream mixture and then the bell pepper strips and diced Roquefort. Bake for around 20 minutes.

Let cool slightly before serving.

Chef’s tip

As a variation, replace the bell peppers with red and yellow tomatoes.