Roasted Red Pepper Tart

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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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Steps

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Preheat the oven to 350f roll out the pastry on a lightly floured surface , then line a 8in x 1in deep fluted loose-based flan tin.

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

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Remove paper and beans.

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Heat the oil in a frying pan.

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Gently fry the garlic and onion with a splash of cold water for 1015min until soft and golden.

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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.

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Pure until quite smooth.

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Pour into the pastry case and return to the oven for 3035min until the filling is just set.

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Put aside for 15min to cool slightly before serving warm with salad.

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Ingredients

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shortcrust pastry, all-purpose flour, olive oil, garlic clove, onion, roasted red peppers, peppadew peppers, egg, cream, salt and pepper