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Red pepper tart

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Origin of dish:  Europe
Type of cooking:  Oven
 
Preparation time: 35 minutes
Cooking time: 35 minutes
 
Ingredients (serves 6):


Method:

In a salad bowl, mix the flour, melted butter and parmesan together. Add a little water and mix until you obtain a compact ball of pastry. Leave to chill. Remove the stem and seeds from the peppers. Put in the oven for 25 minutes at 180°C (Gas Mark 6), turning them from time to time.

Leave to cool down. Remove the skin and cut into thin slices.
In a salad bowl, mix the peppers and add 3 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Chop the shallot and add it to the peppers. Add salt and pepper.

Roll it out with a rolling pin. Cut into 10cm diameter discs and cook on a greased baking tray for 10 minutes at 200°C (Gas Mark 6 or 7). Leave to cool.

Arrange the base of the tart on plates and spread on the pepper mixture.
Decorate with some crushed pistachios.

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