Roasted Red Pepper Tart

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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

Recipe

• 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.