Tuesday 9 February 2010

Tasty mixed pepper tart for a light lunch

On the lookout for a new enjoyable snack, I chatted to my neighbour David, a young chef to be with an interest in pastry. He recommended a simple pastry dish, the mixed pepper tart.
For a small tart, I would need:
  • 100g plain flower
  • 25g butter
  • 25g lard
  • a teaspoon or so of water to help bind
(David recommends using the butter lard mixture because as it prevents the pastry cracking as it would with butter alone)

  • Sieve the flour into a bowl
  • Add the copped butter and lard
  • work in with fingers to breadcrumb consistency
  • add water sparingly until bound together
  • Chill in fridge for 20 - 30 minutes for easier preparation later
In the meantime prepare the filling:
  • Two halves of different coloured peppers
  • half an onion
  • small clove of garlic
  • salt and pepper to taste/season
  • 1 small egg
  • about 100ml milk
  • finely chop the onion and garlic
  • fry them lightly in oil 
  • chop and add the peppers
  • carry on cooking gently until the peppers are nice and soft
  • add the seasoning to taste
  • Optional, add some basil for additional flavour
  • take out to cool
  • Whisk the egg with the milk lightly in a jug
Now we need to prepare the pastry
  • Take pastry out of the fridge
  • onto a floured surface and with a floury rolling pin, roll out the pastry to about 3mm -4mm thickness
  • Line a suitably sized oven proof dish or tin with butter
  • Wrap pastry around rolling pin and carefully deposit in dish
  • tamp down gently
  • remove excess above dish rim with a knife
  • add the pepper and onion mixture
  • add the whisked milk and egg
Cook in a preheated oven at 180 degC for about 20 minutes or until lightly golden and set.
Serve hot, perhaps with a light salad as an accompaniment!

Guess what ! will be trying tomorrow!

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