Goats Cheese and Roasted Pepper Tart
225g/8oz/2¼ cups plain (all-purpose) flour plus extra to dust
50g/2oz/4 tbsp butter, cubed, plus extra to grease
50g/2oz/4 tbsp white vegetable fat (shortening), cubed
For the filling
1 red, 1 yellow and 1 green (bell) pepper, quartered and seeded
1 tbsp olive oil
4 tsp green pesto sauce
4 tbsp freshly grated Parmesan
100g/3½oz goat’s cheese, cubed
leaves from 2–3 fresh basil sprigs, roughly chopped, plus extra leaves to garnish
8 olives, pitted and halved
3 medium eggs
250ml/8fl oz/1 cup milk
salt and ground black pepper
1 Butter a 23cm/9in loose-bottomed fluted tart tin. Put the flour in a food processor with a pinch of salt and the fats and pulse to fine crumbs. Gradually mix in 3 tbsp cold water to make a smooth dough.
2 Knead on a lightly floured surface, then roll out thinly until a little larger than the tin. Lift the pastry over the rolling pin and use to line the tart tin. Trim the edge, prick the bottom with a fork and chill in the refrigerator for 30 minutes.
3 Preheat the oven to 190°C/375°F/Gas 5.
4 Put the tart tin on a baking sheet, fill with parchment paper and baking beans and bake in the oven for 10 minutes. Remove the paper and beans and cook for 5 minutes or until dry and crisp. Reduce the oven temperature to 180°C/350°F/Gas 4.
5 Put the peppers, skin-side up, in a single layer on a foil-lined grill (broiling) pan, brush with oil and add salt and pepper. Grill (broil) for 10 minutes or until softened. Leave to cool in the foil.
6 Peel the peppers and slice the flesh. Spread pesto over the base of the tart, arrange the peppers on top, then sprinkle the cheeses and basil leaves over, plus the olives.
7 Beat the eggs and milk with salt and pepper, pour into the pastry shell and bake in the oven for 30 minutes or until golden brown and set.
8 Set aside to cool for 10 minutes, then serve cut into wedges, garnished with basil. Or leave to cool completely, wrap in foil and freeze.
|Goats Cheese and Roasted Pepper Tart|