Vegetable Tartlettes

Do you struggle to get your children to eat their vegetables?  I guarantee you that kids from young to old will enjoy these vegetable-packed tartlettes.  Simple ingredients and fresh vegetables make this meal tasty and nutritious. You can always leave out the chillies or add an extra few depending on your tolerance for heat. 

This is also a lovely appetizer for entertaining, or when hosting a brunch

Note: You can also use up any left over cooked vegetables you have lying in the fridge.

Ingredients

12 tart shells (3 inch diameter)
2 teaspoons  butter
4 cups chopped fresh firm vegetables of your choice (onions, zucchini, leek, mushrooms etc)
1 green Serrano chilly chopped finely (optional)
1 cup half and half
1 1/4 cups grated Canadian Gouda (Berjeron), or Gruyere or cheddar

1/2 teaspoon salt
1/2 teaspoon fresh black pepper

Method

 Preheat the oven to 375 F.

Melt the butter in large pan on medium heat.  Add the  vegetables and green chilly. Stir occasionally until soft.  Approximately 10 minutes.

Add half and half, cheese, salt and pepper and stir on low until blended and heated through.  The sauce will start to bubble gently.  Remove and pour into pie shells.

Bake in the preheated oven for about 30 minutes. The pies will be firm and brown on top.  Allow to set for at least 10 minutes on a rack before eating.