Roasted Red Pepper Tart

"Perfect for a vegetarian main course. Get ahead...Cook the tart and leave in the tin to cool. When cold, wrap in plastic wrap and freeze for up to a month. To use, thaw overnight in the fridge. Cover loosely with foil and warm through at 350F for 12–15min."
 
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Ready In:
1hr 20mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • 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.
  • Prick all over, cover with greaseproof paper and baking beans and cook for 20min until pale golden. Remove paper and beans.
  • 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.
  • 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.
  • 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.

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Reviews

  1. Delicious! And so healthy too, unless you're like me and want to add some cheese on top just before baking :) I made two of these, one pureed until smooth, and one until still a bit chunky, just to see what would happen. Liked both - and they freeze very well! Will def make again. Thanks English Rose, you've posted lots of great veg recipes!
     
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RECIPE SUBMITTED BY

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
 
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