- Serves: 6-8
- Cook Time: 45 minutes
- Prep Time: 30 minutes plus 30 mins chilling
- Effort: medium
- 5-6 large red peppers
- 75 g blue cheese
- 3 eggs
- 200 g crème fraîche
- grated zest of 1 lemons
- black pepper
- olive oil, for drizzling
- 25 g pine kernels
For the shortcrust pastry:
- 200 g plain flour, sifted
- 1/2 tsp salt
- 100 g chilled butter
- 3-4 tbsp ice cold water
1. First make the pastry. Place the pastry, salt and butter in a food processor.
2. Process until the mixture resembles crumbs. With the motor on, add the cold water, a tablespoon at a time, and blend until the mixture comes together.
3. Knead lightly, wrap into a ball and wrap in cling film. Chill for 30 minutes.
4. Meanwhile, preheat the oven to 200°C/gas 6. Place the peppers in a roasting tray and roast until charred. Remove and wrap loosely in a plastic bag and set aside to cool.
5. Peel the cooled peppers, de-seed them and cut into strips. Toss together with the lemon zest, season with salt and mix with a drizzle of olive oil.
6. In a mixing bowl, beat the eggs then stir in the crème fraîche. Crumble in the blue cheese and mix well. Season with freshly ground pepper.
7. Preheat the oven to 200°C/gas 6.
8. Roll out the pastry finely and use it to line a 24cm loose-based flan tin. Prick the base thoroughly, line with greaseproof paper and fill with baking beans.
9. Blind bake the pastry case for 10 minutes, then reduce the heat to 1800C/gas 4 and bake the case for a further 5 minutes.
10. Remove the pastry case from the oven and take out the greaseproof paper and baking beans.
11. Preheat the oven to 190°C/gas 5.
12. Layer half the red pepper strips over the base of the pastry case. Sprinkle over the pine nuts and then layer over the blue cheese mixture.
13. Top with the remaining red pepper strips and pine nuts.
14. Bake the tart for 20-25 minutes until the filling has set. Serve warm or cold.
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