Name: Gluten-free tuna, corn and chive tartlets
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1
Ingredients: Rice flour, for dusting; 3 sheets savoury gluten-free shortcrust pastry, partially thawed; 185g can tuna in springwater, drained, flaked; 125.00 ml frozen corn kernels, thawed; 40.00 ml finely chopped fresh chives; 1/2 medium red capsicum, finely diced; 30g reduced-fat cheddar cheese, grated; 3 eggs; 128.75 gm milk

Gluten-free tuna, corn and chive tartlets

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Prep Time:
25 minutes

Cook Time:
20 minutes

Total Time:
45 minutes

Indulge in irresistible gluten-free mini tartlets, perfect for any dietary needs.

Ingredients:

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

Instructions:

Prepare your patty pans by greasing them lightly and dusting with rice flour. This will ensure your mini cakes release easily after baking.
With a 7.5cm round cutter, create 24 pastry rounds. Gently press each round into the prepared holes.
Combine tuna, corn, chives, capsicum, and cheese in a bowl. Mix eggs and milk together in a jug, then pour into the tuna mixture. Season with salt and pepper, stir well. Fill each pastry case with 1 tablespoon of the mixture. Bake until golden and puffed, about 15 to 20 minutes. Let it cool for 5 minutes before serving. Enjoy!

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