Grilled pepper tart

Recipe from: 5/13/1999 12:00:00 AM
Ingredients 13
Servings 1


Serving Change
  • 315
    cake flour
  • 3
  • 25
    olive oil
  • 100
    lukewarm water
  • 5
    red peppers, seeded and cut into thick strips
  • 5
    green peppers, seeded and cut into strips
  • 2
    onions, thickly sliced
  • 8
    cloves garlic, halved
  • 120
    olive oil
  • salt and ground black pepper
  • 3
    wheels feta cheese, diced


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.

Read more on: bake  |  fruit


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