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