Ingredients
-
7
-
-
1/2
-
1
-
1
-
10
-
2
-
1
-
7
-
1
-
-
-
-
-
Directions
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 1215min , 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!, 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 1215min
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Steps
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1
Done
|
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. |
|
2
Done
|
Prick All Over, Cover With Greaseproof Paper and Baking Beans and Cook For 20min Until Pale Golden. Remove Paper and Beans. |
|
3
Done
|
Heat the Oil in a Frying Pan. Gently Fry the Garlic and Onion With a Splash of Cold Water For 1015min Until Soft and Golden. |
|
4
Done
|
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. Pure Until Quite Smooth. |
|
5
Done
|
Pour Into the Pastry Case and Return to the Oven For 3035min Until the Filling Is Just Set. Put Aside For 15min to Cool Slightly Before Serving Warm With Salad. |
