Ovoline & Roasted Capsicum Tartlet

200g Montefiore Cheese Ovoline
4 sheets shortcrust pastry
400g roasted red and yellow capsicums
1 red onion
½ bunch fresh oregano
1 tbsp of red wine vinegar

Pre heat the oven to 180° degrees. Line the tart tins with pastry and remove the excess. Fill the tart with dried beans or lentils and blind bake for 20 minutes. Remove the filler and allow tart to cool. Fill the tart with strained ovoline, roasted capsicums, thinly sliced red onions and fresh oregano leaves. Drizzle each tart with olive oil and a small amount of red wine vinegar. Serve at room temperature with salad.