Name: Grilled pepper tart
Cook time: 35 min
Total time: 35 min
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 315.00 ml flour cake; 3.00 ml salt; 25.00 ml fresh chillies 573; 100.00 ml water lukewarm; 5.00 red pepper strips; 5.00 green pepper deseeded and sliced into strips; 2.00 onions thickly sliced; 8.00 garlic cloves, halved; 120.00 ml fresh chillies 573; salt and freshly ground black pepper; 3.00 feta cheese cubed

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Ingredients (11)

PASTRY

315.00 ml	flour — cake
3.00 ml	salt
25.00 ml	fresh chillies — 573
100.00 ml	water — lukewarm

FILLING

5.00	red pepper — strips
5.00	green pepper — deseeded and sliced into strips
2.00	onions — thickly sliced
8.00	garlic — cloves, halved
120.00 ml	fresh chillies — 573
	salt and freshly ground black pepper
3.00	feta cheese — cubed

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Method:

First prepare the pastry: Combine the cake flour and salt. Add the oil and just enough water to form a soft dough. Knead until smooth and elastic, about 10 minutes, and shape the dough into a ball. Wrap in plastic wrap and leave to rest in the fridge for at least 2 hours. Meanwhile prepare the filling: Place all the vegetables (peppers with skin side facing up) on an oven tray and drizzle with olive oil. Grill under a medium oven grill until the skin of the peppers turn dark and form bubbles. Remove from the oven and cover the oven tray with plastic wrap and aluminium foil so the vegetables can soften. Cool completely and skin the peppers. Meanwhile preheat the oven to 190 ºC. Mix the feta cheese, vegetables and oil left over in the oven tray. Season generously with black pepper. Roll out the pastry into a 30 cm circle. Line the pie dish with the pastry circle, ensuring the pastry overlaps the edge of the dish. Prick the pastry. Spoon the vegetable mixture into the dish and fold the overlapping pastry edges over the vegetables. Brush the pastry with extra olive oil and bake until the dough is pale brown and done, about 35 minutes. (Cover the top with aluminium foil if the pastry or feta cheese turns too dark.) Serve lukewarm with crusty bread, extra olive oil, freshly ground black pepper and a crisp green salad.
Makes one tart.