Roast Pepper Tart Recipe

Roast Pepper Tart Recipes

Ingredients :

175g plain flour

pinch of salt

75g butter or margarine

2 tbsp green pitted olives, finely chopped

3 tbsp cold water


1 red pepper

1 green pepper

1 yellow pepper

2 garlic cloves, crushed

2 tbsp olive oil

100g grated mozzarella cheese

2 eggs

150ml milk

1 tbsp chopped basil

salt and pepper

Method :

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.

Meanwhile, 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.

Let the 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.

Roasting the vegetables gives this pepper tart a delicious originality. Serve it hot, or leave it to cool for outdoor eating.

Serves 8

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