Red Capsicum Tart

INGREDIENTS

Filling:
4 large red capsicums, 600g
3 tablespoons olive oil
4 medium eggs
200ml cream
2 tablespoons parsley, chopped
Pastry:
380g plain flour
240g butter
240g sour cream
1 tablespoon fresh thyme leaves
Notes:
The pastry for this tart is so versatile, make a batch and keep some in the freezer and use to make other dishes like sausage rolls and hearty meat pies.

METHOD

Step 1

In a food processor blend flour and butter until the mixture resembles bread crumbs. Stir in sour cream and thyme leaves. Wrap dough in cling film and refrigerate for two hours
or overnight.

Step 2

Coat capsicum lightly in olive oil and blacken the skin in a hot oven or on top of a gas flame. Place the capsicum in a bowl, cover with cling film and allow to sweat. When cool enough to handle remove charred skin and seeds from the flesh.

Step 3

In food processor blend capsicum for one minute. Add eggs and cream and blend for ten seconds.
Stir through chopped parsley and season with salt and pepper.

Step 4

To assemble use either multiple small tart dishes, 12cm in diameter, or make a large tart in a 24cm in diameter dish.

Step 5

Roll a 4cm x 4cm block of pastry to a thickness of
2-3mm. Lightly butter a tart mould and layer pastry. Bake blind in moderate oven for 15 minutes or
until lightly golden. Pour capsicum mixture in the tart shell and bake a further 20 minutes or
until set.

Step 6

Serve this tart as an entree with a gorgonzola, pear and radicchio salad.