8 December 2014

Bell pepper tart

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


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


  1. 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.

    1. I just brought the last pepper harvest in, incredible! Now nights have been frosty, so they wouldn't have survived for much longer.


Thanks for reading! I would very much appreciate any comments or suggestions from you.