To make the
pastry, sift the flour and salt into a bowl. Rub in the butter or
margarine until the mixture resembles fine breadcrumbs. Add the olives
and cold water, bringing the mixture together to form a dough. Roll the
dough out on a floured surface and use to line a 20cm loose based flan
tin. Prick the base with a fork and leave to chill.
cut all the peppers in half lengthways, deseed and place them, skin side
uppermost, on a baking tray. Mix the garlic and oil and brush over the
peppers. Cook in a preheated oven, 400F/Gas 6 for 20 minutes, or until
the skin is beginning to char slightly.
peppers cool slightly and thinly slice. Arrange in the pastry case,
layering with the mozzarella. Beat the egg and milk and add the basil.
Season and pour over the peppers. Put the tart on a baking tray and
return to the oven for 20 minutes, or until set. Serve hot or cold.
vegetables gives this pepper tart a delicious originality. Serve it hot,
or leave it to cool for outdoor eating.