Ingredients
2 Eight-Inch pie crusts (make ahead from your favorite recipe or purchase premade from your grocery store)
6 Large Red Peppers
1/2 cup each: Asiago, Romano and Mozzarella cheeses (can substitute Parmesan for Romano)
Salt & Pepper to taste
Preparation
To roast the peppers, broil for approximately 20 minutes, turning once. Immediately place in a large zip-top bag and let cool for 10 minutes. Sealing them in the bag will make removing the skins very easy. Peel and finely dice; set aside.
Preheat the oven to 350 degrees. Spray two mini-muffin pans with non-stick cooking spray. Mix cheeses together in a small bowl, and mix diced peppers with salt and pepper to taste in another bowl. Using a small circle cookie cutter slightly larger than the diameter of the mini muffin pan, cut out circles of the pie crust and press one into each muffin cup. Spoon 1 teaspoon diced pepper into each crust and top with cheese. Crack fresh black pepper atop each tartlet and bake 15-20 minutes or until crust is golden brown. Cool 5 minutes, serve and enjoy!
