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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Perfect for a vegetarian main course. Get ahead...Cook the tart and leave in the tin to cool. When cold, wrap in plastic wrap and freeze for up to a month. To use, thaw overnight in the fridge. Cover loosely with foil and warm through at 350F for 12–15min. Ingredients:
7 ounces shortcrust pastry, chilled |
all-purpose flour, to dust |
1/2 tablespoon olive oil |
1 garlic clove, crushed |
1 small onion, finely chopped |
10 ounces roasted red peppers, drained and chopped |
2 peppadew peppers or 1/2 red chili pepper, finely chopped |
1 egg |
7 tablespoons cream |
1 pinch salt and pepper |
Directions:
1. Preheat the oven to 350°F Roll out the pastry on a lightly floured surface, then line a 8in x 1in deep fluted loose-based flan tin.
2. Prick all over, cover with greaseproof paper and baking beans and cook for 20min until pale golden. Remove paper and beans.
3. Heat the oil in a frying pan. Gently fry the garlic and onion with a splash of cold water for 10–15min until soft and golden.
4. Put the cooked onion, both types of pepper, the egg and cream into a food processor with some salt and plenty of freshly ground black pepper. Purée until quite smooth.
5. Pour into the pastry case and return to the oven for 30–35min until the filling is just set. Put aside for 15min to cool slightly before serving warm with salad.
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