-
1
Preheat the oven to 150 degrees C/300 degrees F/Gas 2.
-
2
Grease 8 x 10cm (4in) diameter, loose-bottomed, fluted tartlet tins.
-
3
Chop the red pepper and aubergine into 1cm ( 1/2in) pieces, and mix with the onion.
-
4
Put the vegetables into a roasting tray and drizzle with a little olive oil.
-
5
Toss the vegetables to coat them, then put in the oven for about 30 minutes, turning occasionally so that they don't catch.
-
6
When they are soft, remove from the oven and put to one side to cool slightly.
-
7
Turn the oven temperature up to 180 degrees C/350 degrees F/Gas 4.
-
8
While the vegetables are cooking, roll out the pastry on a floured surface to 5mm thickness.
-
9
Using a pastry cutter that is slightly larger than the tartlet tins, cut out the rounds of pastry.
-
10
Press into the tartlet tins and refrigerate for 20 minutes, before baking blind until the pastry is golden.
-
11
Beat the two eggs together, and use a little to brush the bottom of the tartlet cases to prevent them going soggy.
-
12
Add the egg yolk, milk and cream to the remaining beaten eggs, mix thoroughly, and then pass through a sieve into a jug.
-
13
Season well.
-
14
Scatter pieces of the roasted vegetables into each pastry case, and then pour over the egg mixture, being careful not to overfill the cases.
-
15
Cut the goat's cheese into 5mm slices and lay a slice on the top of each of the tartlets.
-
16
Bake in the middle of the oven for 15-20 minutes, until just set and the egg filling is golden.
-
17
Remove from the oven and leave to cool in the tins for 5 minutes, before carefully turning out onto a wire rack to cool completely.
