Ingredients for 25 to 30 tartlets:
2 ready-to-unroll puff pastry sheets
600 g diced mixed peppers in 3 colours (1 red pepper, 1 green pepper, 1 yellow pepper)
1 zucchini
1 handful of pitted green olives
Garlic, parsley
1 tsp strong mustard
3 eggs
1 small pot of crème fraîche or soy cream

Sauté the diced peppers in a tablespoon of olive oil. Add the zucchini, also diced. Cook for 5 to 10 minutes. Add the garlic, parsley, salt and pepper.
In a mixing bowl, combine the cooled vegetables, eggs, crème fraîche or soy cream, sliced olives and mustard. Mix well.

Cut circles of pastry and line the moulds, then prick the pastry with a fork to prevent it from puffing up. Place a generous spoonful of filling in the centre of each tartlet.

Bake at 180°C for approximately 15 minutes.