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October 2006 - My beautiful home grown peppers led me to find this recipe!

Olive & Pepper Tart

Serves 4-6

Make a savoury pastry case, then:


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


1. 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.
2. 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.
3. Bake for 30-35 minutes at
180C/350F/Gas 4, until the filling is just set to the touch. Allow to cool slightly, then remove from the tin.

 

(I didn't have all these ingredients to hand so I substituted with danish blue cheese and green olives and it was delicious!)