Neven Maguire's Mini Savoury Tarts

INGREDIENTS

• 1 Packet Simply Better All Butter Shortcrust Pastry, thawed
• Plain Flour, for dusting
• 3 Tbsp Simply Better Calabrian Chilli Paste
• 1 Jar Simply Better Italian Artichoke Hearts, drained & quartered
• 1 Jar Simply Better Italian Grilled Peppers, drained & thinly sliced
• 2 Simply Better Free Range Corn Fed Large Eggs
• 200ml Simply Better Single Source Irish Jersey Cream
• Freshly Ground Pepper
• Fresh Herb Sprigs, to garnish (optional)

METHOD

1. Preheat the oven to 200°C (400°F/ Gas Mark 6). Roll out the pastry on a lightly floured work surface to make a large rectangle, then stamp out 24 x 6cm discs (with a cutter or use a glass) and place in greased muffins tins (of course you can do this in batches).
2. Add a small dollop of the Calabrian chilli paste to the bottom of half of the tarts and top them with a piece of artichoke. Fill the others with the peppers. Beat together the egg, cream and pepper and carefully pour into the cases, it is a good idea to pop the mixture into a jug for this. Bake for 12-14 minutes until the filling is just set and the pastry is golden. Serve warm or cold and garnish with fresh herbs, if liked.