Olive and pepper tart

Description

This recipe was written by Ursula Ferrigno.

Ingredients

175g/6oz plain flour
85g/3oz butter, cut into cubes
For the filling:
2 tbsp olive oil
1 shallot, finely chopped
1 red pepper, seeded and cut into bite-sized pieces
1 yellow pepper, seeded and cut into bite-sized pieces
2 eggs
142ml/5fl oz carton single cream
85g/3oz gruyère or mature cheddar cheese, grated
25g/1oz freshly grated parmesan
140g/5oz black olives, pitted

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Whiz the flour and butter in a food processor for 20 seconds until you have fine breadcrumbs.
3. Add 30-45ml/2-3 tbsp cold water and pulse until the mixture comes together to form a dough, then knead the dough briefly.
4. Roll out the pastry on a lightly floured surface and use to line a deep, loose-bottomed 20cm/8in metal quiche or flan tin.
5. Prick the base with a fork, then line the pastry case with greaseproof paper and fill with baking beans or raw dried pulses or pasta. Bake for 15 minutes, then remove the paper and pulses or pasta and return the pastry case to the oven for 5 minutes.
6. Reduce the oven to 180C/350F/Gas 4. Heat the oil in a frying pan, add the shallot and cook over a low heat for 1-2 minutes until softened, then add the peppers and cook for a further 5 minutes. Allow to cool slightly.
7. Beat the eggs and cream in a bowl and stir in the cheeses. Season, then spoon the pepper into the pastry case, dot with the olives and pour the egg mixture on top.
8. Bake for 30-35 minutes, until the filling is just set to the touch. Allow to cool slightly, then remove from the tin.