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
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
Step by step directions for the pastry
Combine flour with salt and rub butter into dry mixture with your hands until mixture resembles coarse meal.
Mix in egg yolk and add just enough water, by spoonfuls, until mixture is moistened and sticks together.
Shape dough into a ball, cover with plastic wrap and place in refrigerator for 30 minutes.
Preheat oven to 180oC.
Place cold dough on a work surface sprinkled with flour and roll out to a diameter of 28cm.
Place dough in tart pan, cover with baking paper and cover bottom with dried beans for weight (so that pastry does not puff up).
Place in refrigerator for about 20 minutes so that the shape sets.
Take out tart base from refrigerator and remove beans and baking paper.
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.
Remove the baking paper from the edges and let tart base cool.
Step by step directions for the filling
Blanch the onion and peppers in boiling water for 4-5 minutes and drain well.
In a medium bowl, beat eggs, cheese spread with feta and sun dried tomato, crème fraiche and pepper, until smooth.
Pour the mixture into the tart base and scatter the onions and peppers on top.
Press the vegetables with a spatula to set into the cream mixture.
Cover the tart and bake it for 20 minutes at 180oC, then uncover for another 25 minutes or until golden brown on top.
The tart is ready when the centre of the filling is firm.