Roasted Red Pepper, Courgette & Feta Cheese Tart….

By Simon  ,   

June 2, 2014

For you Linda, and what a Mediterranean delight. Roasted pepper and courgette tart infused with a hint of thyme and rosemary and salty feta, encased in a crisp and light pastry case. Enjoy.....

  • Prep: 15 mins
  • Cook: 1 hr 10 mins
  • Yields: 6 Generous


110 Grams Plain flour

25 Grams Margarine

25 Grams Lard

1 Pinch Salt

Cold water

3 Red peppers

2 Courgette

3 Sprig Thyme

1 Rosemary sprig

1 Splash Olive oil

1 Handful Pine nuts

1 Handful Fresh basil leaves

150 Grams Feta cheese

3 Eggs

300 ml Creme fraiche

Black pepper


1.  Preheat the oven to 200c.  Place red peppers and courgette on a oiled baking tray, scatter with thyme and rosemary, tossing it all together in the oil, place in the oven and roast for 25 minutes until softened and slightly charred.  Set aside to cool.

2.  Make the pastry - in a large bowl, sift the flour and salt, add the softened cubed fat and rub together with your fingers to form fine breadcrumbs and add half the water.  Start to bring it together to form a rough dough, add a little more water and continue to knead to form a soft playable dough.  Wrap and rest in the fridge for 30 mins.

3.  On a lightly floured surface, roll out the pastry to fit a 20cm loose bottomed fluted tart tin.  Carefully line the tin with the pastry, pressing it into base and the flutes and trimming off any excess pastry.  Prick the base with a fork.  Line the case with a sheet of baking parchment and fill with baking beans.  Bake blind (not to be confused with covering your eyes with a scarf, although that feels like a fun thing to do just to experience not having that sense,  maybe to heighten our other senses and always done safely)  for 20 minutes, then carefully remove from the oven, removing the paper and beans.

4.  Stir the toasted pine nuts, ripped basil and crumbled feta into the roasted pepper mix and spoon into the pastry case.  Whisk the eggs and creme fraiche and season, pour over the filled pastry tart and bake in the middle of the oven for 45-50 minutes until the filling has set and is a light golden colour.  Leave to rest for 10 minutes before removing from the tart ring.  Serve with a leafy green salad, a scattering of basil leaves and a most excellent salad dressing of your choice.  Today we made a dressing of  fig in a light rapeseed oil.  Enjoy your dish Linda.


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