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Provençal Tartlets Recipe | Stephanie Alexander

Provençal Tartlets Recipe | Stephanie Alexander

Fill small blind-baked pastry cases with chunky, well-seasoned, garlickly, fresh tomato sauce that has been reduced until thick. Add some roasted peeled sweet peppers, if available. Stir in freshly chopped basil and warm for 5 mins in an oven set at 220degC. Serve topped with creme fraiche or soft fresh goat’s cheese and a dollop of tapenade.