Using pizza dough rather than pastry.
2 red and 2 yellow peppers, deseeded and cut into strips
1 red onion, thinly sliced
2 tbsp olive oil
1/2 tsp crushed black pepper
2 gloves of garlic, crushed
1/2 tsp freshly chopped thyme
1/2 tsp freshly chopped parsley
100g mature Cheddar, grated
50g Parmesan, grated
150g Greek yoghurt
Mix together the peppers and onion in a roasting tray. Drizzle with oil, season with the salt and pepper and cover the tray with aluminium foil. Roast in a preheated oven at 190°C for about 20 minutes. Remove from the oven and drain any excess juice from the vegetables. Leave to cool while you line the tartlet tins with pizza dough but do not trim edges.
Stir in the garlic, thyme, parsley, 60g of Cheddar and the 50g grated Parmesan into the roasted peppers and onion and set aside.
Mix together the yoghurt and the remaining Cheddar in a mixing bowl, then spoon into the tartlet shells. Scatter the roasted pepper mixture over the yoghurt, spreading it evenly and finish with some shaved Parmesan. Bake in the oven for 25 minutes at 170°C.