How to make it
To make the tarts:Cut the crusts from the bread and flatten each piece with a rolling pin. Brush with butter, cut with a round cutter and push into 5 cm tart tins. Bake at 190 °C for 15 minutes or until golden.
To make the filling:Sauce the vegetables in butter for a few minutes. Add the curry powder, ginger and sweet and sour sauce and cook to let flavours mingle.
Spoon the mixture into the bread cases and serve.