* 4 sheets of brick pastry (much like Phyllo dough)
* 2 peppers (1 red and 1 yellow)
* 3,5 oz of Suprême cheese
* 1 tablespoon of sunflower oil
* 4 individual moulds
* Salt &Pepper
* Cut the peppers in halves, core them and remove the “white” waxy skin, then cut into strips. (Dip them into boiling water for a couple of minutes in order to remove their skin more easily).
* In each sheet of brick pastry, cut out 3 circles slightly bigger than your individual mould.
* Oil one side of each sheet of brick pastry by using a brush. Overlay them by 3 in the moulds. Bake the sheets of brick pastry for 5 minutes to achieve a slight colouring. Spread the peppers over the brick pastry. Add salt and pepper.
* Remove the rind from the Suprême cheese and cut it finely. Place it over the peppers. Add a trickle of olive oil over the tartlets. Bake for 10 minutes at 410°F. Serve immediately.
* You may make one big pastry if you do not have any individual moulds. The peppers may be replaced by other vegetables (tomatoes). Precook them before laying them on the fine pastry.
* Serve the tartlets with red wine from the Côtes du Rhône.