Surplus Supper: Traffic light tarts from Nicole Freeman (The Kids’ Kitchen)

For this week’s surplus supper we welcome Nicole Freeman, founder of award-winning kids’ cooking school, The Kids’ Kitchen in London. Nicole has been offering free online cooking classes for children during the COVID19 lockdown, with donations going to FareShare.

Nicole’s recipe makes 24 tarts - perfect for snacking on throughout the week. They’re packed full of nutrients, and with a mix of different coloured veggies, are a perfect way to get your kids to eat their 5 a day.

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At FareShare we’re working hard to continue delivering essential food supplies to frontline charities getting food to vulnerable people during the coronavirus outbreak. A donation of just £10 can provide enough food for 40 meals for those who are most at risk of hunger. If you have enjoyed this week's recipe please donate today and help us help others.

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See here for more of Nicole’s recipes and cooking videos:

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Traffic light tarts

24 tartlets (approximately)

1 packet ready-made puff pastry
Tin of sweetcorn
1 small red pepper, finely chopped
1 small carrot, finely chopped
Handful of peas
75 -100g grated cheese
2 eggs, beaten
150ml milk or double cream
½ tsp Dijon mustard (optional)
Polenta (for sprinkling in the tins)

Method:

1. Sprinkle some polenta in the bottom of a jam tart tray
2. Roll out the pastry till thin and cut circles using a pastry cutter or an upturned glass.
3. Reroll the pastry trimmings and use the circles to line the tins
4. Put some corn, pepper, carrot and peas into each jam tart tin
5. Sprinkle over most of the grated cheese, leaving some to sprinkle on top
6. In a jug, mix together the eggs, milk, mustard and seasoning and then carefully pour into the tins trying not to spill the liquid over the sides of the pastry. Top with the remaining cheese
7. Bake for about 20-25mins at 220C/ fan 200 until golden. Serve warm or cold