Vegetable And Cheese Tarts - cooking recipe

Ingredients

1 None refrigerated pie crust
1/2 None tomato, finely chopped
1/2 None carrot, finely chopped
1/2 None zucchini, finely chopped
1/4 cup rinsed, drained canned kidney beans
2 tbsp frozen peas, thawed
2/3 cup finely grated Cheddar cheese

Preparation

Preheat the oven to 400\u00b0F. Grease 9 cups of a 12-cup (2 tbsp) shallow round-bottomed patty pan. Use a 2 3/4-inch cutter, cut 9 rounds from the pie crust. Press pastry rounds into prepared pan; prick bottoms well with a fork.
Bake for 15 mins or until lightly browned. Cool slightly. Reduce oven temperature to 350\u00b0F.
Meanwhile, combine tomato, carrot, zucchini, beans and peas in a medium bowl. Divide mixture among crusts. Sprinkle cheese over top of each tart. Bake for 10 mins or until cheese melts.