Peperonata tart

Peperonata tart

By
From
Eat This, My Friend
Serves
4
Photographer
Jade O'Donahoo; Huw Rogers

Making pastry is easier than you’d think, especially with a food processor. I have to admit though that I have cheated many times – if I need to put something on the table quickly, I turn this recipe into a peperonata omelette instead. To do this, forget the pastry and start at the last step of the method. Instead of baking, pour the mixture into a frying pan and fry as you would any omelette.

Ingredients

Quantity Ingredient

Pastry

Quantity Ingredient
115g plain flour
115g polenta
115g butter, plus extra for greasing
1 egg
1 tablespoon iced water

Filling

Quantity Ingredient
4 eggs
60ml thick cream
250g Peperonata
100g feta, cubed

Method

  1. Start with the pastry. In a food processor, pulse the flour, polenta, butter and a pinch of salt until combined. Add the egg and iced water and pulse again until the mixture comes together. Turn out onto a lightly floured work surface and knead for 1 minute. Form the dough into a ball and cover with plastic wrap. Refrigerate for 30 minutes.
  2. Preheat the oven to 200°C. Grease a medium flan (tart) tin with butter.
  3. Take the pastry out of the fridge and roll out until you have a circular shape about 4 mm thick and large enough to fill the tin. Lay the pastry over the tin and press the sides in with your fingers, then trim off any excess pastry – keep the leftovers in case you need to patch up any holes. Lay a sheet of baking paper over the pastry and fill with dry beans or pastry weights. Blind bake for about 20 minutes, then remove the weights and leave to cool.
  4. Turn the oven down to 180°C.
  5. In a large bowl, whisk the eggs and cream and a few big pinches of salt until combined. Pour into the pastry case. Using a tablespoon, dollop the peperonata into the egg mixture, making sure it is evenly distributed. Scatter the feta over the top, then bake for about 20 minutes, or until the tart is set in the centre. Grind over some fresh black pepper before serving.
  6. The tart will keep in the fridge for a couple of days and can be reheated.

Try This

  • The tart is delicious with a side of Raw zucchini agrodolce.
Tags:
Vegetarian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again