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Gluten-free tuna, corn and chive tartlets

  • 0:25 Prep
  • 0:20 Cook
  • Makes 24

Ingredients

  • Rice flour, for dusting
  • 3 sheets savoury gluten-free shortcrust pastry, partially thawed
  • 185g can tuna in springwater, drained, flaked
  • 1/2 cup frozen corn kernels, thawed
  • 2 tablespoons finely chopped fresh chives
  • 1/2 medium red capsicum, finely diced
  • 30g reduced-fat cheddar cheese, grated
  • 3 eggs
  • 1/2 cup milk

Method

  • 1
    Preheat oven to 190°C/170°C fan-forced. Lightly grease two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans. Dust holes with rice flour, shaking out excess.
  • 2
    Using a 7.5cm round cutter, cut 24 rounds from pastry sheets. Press each round firmly into prepared holes.
  • 3
    Place tuna, corn, chives, capsicum and cheese in a bowl. Whisk eggs and milk together in a jug. Add to tuna mixture. Season with salt and pepper. Stir to combine. Spoon 1 tablespoon filling into each pastry case. Bake for 15 to 20 minutes or until golden and puffed. Stand for 5 minutes. Serve.

Source: taste.com.au

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