There is no
occasion where a savoury tart or pie isn't suitable, at least that's
my humble opinion. Therefore also around Christmas there will be
occasions when you might want to serve a savoury tart like this. I
still have a few bell peppers on the balcony, the growing season is
amazingly long this year! I used two of them for this dish together
with a red pepper that was adding more colour. I took the easy way
out and purchased a ready made shortcrust pastry, which made the
preparation so easy.
3 bell peppers
2 shallots
2 garlic cloves
2 tbsp olive oil
1 tsp oregano
Salt and ground
black pepper to taste
100 g Cheddar and
Mozzarella cheese mix
320 g shortcrust
pastry
Method
Cut the peppers
into slices and roast the slices in the oven brushed with olive oil.
Cook the finely
chopped shallots and garlic in a pan in olive oil until soft and
season them with oregano, salt and ground black pepper.
Roll out the
shortcrust pastry thinly and place it into a pie tin.
Put the shallot
mix and cheese onto the pastry and the roasted pepper slices on the
top.
Bake the tart at
200C for about 20 minutes.
And it's all done!
Your VegHog
Yes the weather has been good this year for vegetables, the last of my chillies in the greenhouse have come to an end. I like the way you have sliced the peppers here for the tart.
ReplyDeleteI just brought the last pepper harvest in, incredible! Now nights have been frosty, so they wouldn't have survived for much longer.
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