Roasted red pepper tart

Special equipment • 9in (23cm) square loose-bottomed fluted tart pan • pie weights or dry beans • food processor

SERVES 6–8

Ingredients:

4 large red bell peppers

1 tbsp olive oil

1 sheet prepared dough for an 8–9in (20–23cm) pie

all-purpose flour

2 large eggs, plus 1 extra yolk, lightly beaten, for egg wash

1 tbsp mascarpone cheese

handful of fresh basil leaves

salt and freshly ground black pepper

1 tsp sun-dried tomato or red pesto

Method:

1 Preheat the oven to 400°F (200°C). Put the peppers in a roasting pan. Using your hands, smear each one with olive oil. Roast in the oven for 20 minutes until lightly charred. Transfer to a plastic bag and leave until cool enough to handle. Use your fingers to rub away the skins (it’s okay if some of it remains), and slice open the peppers to remove the seeds and membranes. Cut into strips or chop coarsely.

2 Meanwhile, roll out the pastry on a floured work surface, and use to line a 9in (23cm) square fluted tart pan with a removable bottom. Trim away the excess, line the pastry shell with parchment paper, and fill with pie weights or dry beans. Bake in the oven for 15–20 minutes until the edges of the pastry are golden. Remove the beans and paper, brush the bottom of the shell with the extra egg yolk, and return to the oven for 2–3 minutes to crisp. Remove from the oven and set aside. Reduce the oven temperature to 350°F (180°C).

3 Put the roasted peppers, 2 eggs, mascarpone, and a handful of basil leaves in a food processor, and pulse until combined. Season well with salt and pepper. Spread the pesto evenly over the bottom of the pastry shell, then scrape in the pepper mixture. Bake for 25–35 minutes until set. Leave to cool for 10 minutes before removing the sides of the pan. Garnish with extra basil leaves, and serve with a wild arugula and fennel salad.

Roasted red pepper tart