Pepper and Tomato Tart Recipe

Pepper and Tomato Tart can be served hot or cold. Cold slices make a welcome addition to a picnic basket or around the patio table on a sunny afternoon. Warm it can be served with baby new potatoes and a salad as a main course to a meal.

Ingredients for Pepper and Tomato Tart:

• 10 oz (280 g) shortcrust pastry
• 2 medium red peppers
• 1 medium green pepper
• 1 lb (450 g) tomatoes
• 1 large onion
• 2 or 3 cloves of garlic
• 1 oz (28 g) butter
• 2 tablespoons olive oil
• 3 eggs
• ½ pint (285 ml) full or semi-skimmed milk
• 2 oz (56 g) fresh breadcrumbs
• 2 tablespoons Parmesan cheese
• Salt and pepper.

Method for Pepper and Tomato Tart:

1. Roll out the pastry and use to line a 10″ (20 cm) buttered flan dish. Prick the base and put in the fridge for about 15 minutes.
2. Peel and chop the onion finely, crush the garlic and saute them gently in the butter and oil in a large pan.
3. De-seed and chop the peppers into slices and add to the onions. Continue cooking for about 15 minutes until the peppers are tender.
4. Beat the egg and milk together in a basin and stir in the breadcrumbs.
5. Peel and roughly chop the tomatoes. Stir into the egg mixture along with the peppers, Parmesan and seasoning to taste.
6. Pour into the pastry case and cook in a pre-heated oven at Gas Mark 5 (190°C/375°F) for about 45 minutes until the filling has set.

Alternatively use the pastry to line two smaller flan dishes (7″/18 cm) and divide the mix between them.

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