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Pepper & black olive tart
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FOR THE PASTRY
125g plain flour
½ tsp ground cinnamon
65g butter, cubed
1 medium Waitrose British Blacktail Free Range Egg yolk
FOR THE FILLING
2 tbsp olive oil
2 red onions, thinly sliced
3 mixed Romano peppers, seeded and thinly sliced
2 cloves garlic, finely chopped
½ tsp chilli flakes
227g can chopped tomatoes
16 pitted kalamata olives
6 anchovy fillets, halved lengthways
1. Preheat the oven to 190°C, gas mark 5. Sift the flour and cinnamon into a large mixing bowl and rub in the butter until the mixture is coarse and grainy. Whisk the egg yolk with a tablespoon of cold water and add to the dry ingredients. Mix with the rounded blade of a knife to bring together. Knead lightly until you have a smooth dough then wrap in clingfilm and chill for 15 minutes.
2. Heat the oil in a large frying pan and add the onions, peppers and garlic. Cook over a low heat until really soft but not browned, stirring occasionally. This will take about 20 minutes. Stir in the chilli and tomatoes, and continue cooking for another 5 minutes to give a thick sauce. Season to taste.
3. Roll out the pastry and use to line an 18cm loose-bottomed flan tin. Line with parchment and baking beans, and blind bake on a baking sheet for 10 minutes until the pastry is almost cooked through. Remove the parchment and beans, then return the pastry to the oven for 5 minutes. Spoon the pepper filling into the case and spread level. Arrange the olives and anchovies over the surface. Bake for 25 minutes until the pastry is golden. Serve with a green salad.
Typical values per serving:
This recipe was first published in July 2016.