Pepper tart with feta and sun dried tomato spread

Pepper tart with feta and sun dried tomato spread
For the tart pastry
1 ½ cups all-purpose flour, sifted
125g cold butter cut in small pieces
1 tsp salt
1 egg yolk
About 1/3 cup water
For the filling
2 medium onions thinly sliced
2 large peppers, one green and one red, cut in strips
2 eggs
300g cheese spread with feta and sun dried tomato
100ml low-fat crème fraiche
A pinch of black pepper
1 Combine flour with salt and rub butter into dry mixture with your hands until mixture resembles coarse meal
2 Mix in egg yolk and add just enough water, by spoonfuls, until mixture is moistened and sticks together
3 Shape dough into a ball, cover with plastic wrap and place in refrigerator for 30 minutes
4 Preheat oven to 180oC
5 Place cold dough on a work surface sprinkled with flour and roll out to a diameter of 28cm
6 Place dough in tart pan, cover with baking paper and cover bottom with dried beans for weight (so that pastry does not puff up)
7 Place in refrigerator for about 20 minutes so that the shape sets
8 Take out tart base from refrigerator and remove beans and baking paper
9 Cut baking paper into wide ribbons and place around edge of tart base so that edges do not overbrown during baking (tart base will be baked twice) • Bake in oven at 180oC for about 15-20 minutes
10 Remove the baking paper from the edges and let tart base cool.

For the filling:
1 Blanch the onion and peppers in boiling water for 4-5 minutes and drain well
2 In a medium bowl, beat eggs, cheese spread with feta and sun dried tomato, crème fraiche and pepper, until smooth
3 Pour the mixture into the tart base and scatter the onions and peppers on top
4 Press the vegetables with a spatula to set into the cream mixture
5 Cover the tart and bake it for 20 minutes at 180oC, then uncover for another 25 minutes or until golden brown on top
6 The tart is ready when the centre of the filling is firm.

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