Tortilla Crust Pepperoni Tart
For Egg Mixture:
Thaw K&N’s Pepperoni Slices as per instructions on pack.
Take a tart pan, brush it with oil and place one whole tortilla in the base.
Take two tortillas and cut them in half and place them around the edge of the tart pan to seal the tart.
Place another whole tortilla on top and secure your base.
Spread pasta sauce evenly; layer it with sautéed veggies, egg mixture and Pepperoni Slices, overlapping each other.
Cover it with shredded cheddar and mozzarella cheese. Sprinkle red chilli flakes and place a few Pepperoni Slices on top.
Preheat oven at 180°C, and bake tart for 15-20 minutes.
Remove from oven, cut into slices and serve.
For Egg Mixture:
Add all the ingredients in a bowl; mix well and set aside.
In a pan heat olive oil, add carrots, green bell pepper, sweet corn, black olives and sauté for a minute.
Add salt, black pepper powder, white pepper powder, brown sugar and give it a good mix and set aside.
