Quick Bread Tartlets filled with all colorful veggies are always handy and an appealing snack! Try out this quick and yummy recipe.


For Stuffing
2 cups Sauted Sweet Corn Kernels
1 Tbsp Oil
1/4 Cup Finely Chopped Red Capsicum
1/4 Cup Finely Chopped Yellow Capsicum
1/4 Cup Finely Chopped Green Capsicum
1 Cup Blanched , Peeled And Chopped Tomatoes
1 1/2 Tbsp Dry Mixed Herbs
2 Tbsp Dry Red Chilli Flakes
Salt To Taste

For The Bread Tartlets
9 Fresh Bread Slices
Melted Butter for Greasing & Brushing

Other Ingredients
Tomato Ketchup
Grated Processed Cheese


Total Time: 50 Minutes | Preparation Time: 20 Minutes | Cooking Time: 30 Minutes | Difficulty: Difficult

For Stuffing
1. Heat the oil in a non-stick pan; add all the 3 capsicums and sauté on a medium flame for a minute.
2. Add the tomatoes, mix well and cook on a medium flame for 1 minute.
3. Add the dried mixed herbs, chilli flakes, sweet corn and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

For the Tartlets
1. Remove the sides from all the bread slices.
2. Roll each slice with a rolling pin evenly
3. Press the rolled slices into the cavities of a muffin tray which is lightly greased with butter.
4. Brush with melted butter and bake in a pre-heated oven at 200ºc (400ºf) for 8 to 10 minutes or until crisp. Keep aside.
5. Divide the filling into equal portions and fill a portion into each bread tartlet.
6.Spread ½ tsp of tomato ketchup and 1 tsp cheese evenly over each tartlet and bake again for 45 secs to let the cheese melt.
7. Serve hot!

Product used for preparation


BOSS Desire OTG 19L

6,695 5,800

13% off