I love roasted red peppers, sun-dried tomatoes, and puff pastry individually but combining them in a tart seemed like a delicious idea. If I were to make this again I would layer the roasted red pepper on top of the sundried tomatoes, rather than scattering the tomatoes on top, so they don't burn. You can also add some fresh herbs, bacon pieces, and or goat cheese but I decided to keep the flavors simple.

• 1 12x15 sheet U-Bake Puff Pastry, cut into 3 x 3 squares
• 2 roasted red bell peppers, sliced into strips
• 2 - 3 Tbsp U-Bake Sun Dried Tomatoes, minced

Optional:

• Fresh herbs
• Goat cheese
• Bacon

Keep the puff pastry squares chilled until ready to bake.

Roast the bell peppers. You can do this on the stove top or roast under the broiler.

Preheat the oven to 400ºF. Bake the puff pastry for 10 minutes, until each piece is golden. Remove the pastry and lower the oven temperature to 350ºF.

Spead 1/2 tsp to 1 tsp of sundried tomatoes on each piece of puff pastry. Then layer strips of red pepper on top of the tomatoes.

Bake at 350ºF for 5 - 10 minutes, until the tart edges are golden brown.

Serve warm.

Yields 9 tarts