Pepper and feta tart

Recipe from: 3/1/1998 12:00:00 AM
Ingredients 11
Servings 1
Minutes 30 min


Serving Change
  • 2
    red peppers, halved
  • 2
    yellow peppers, halved
  • 3
    courgettes, halved lengthways and cut into four
  • 45
    olive oil
  • 3
    onions, chopped
  • 2
    cloves of garlic, crushed
  • 250
    feta cheese
  • 100
    sun-dried tomato pesto
  • 15
    freshly chopped marjoram
  • 800
    shortcrust or puff pastry
  • 1
    large egg, lightly beaten


30 min
Place peppers onto a grill pan, shiny side up, along with the courgettes. Drizzle with 30ml olive oil and grill for 10 minutes until vegetables are charred and blistering. Set aside for 10 minutes, then peel and slice the peppers. Heat remaining oil in a frying pan and sauté the onions and garlic for about 5 minutes until softened. Drain the feta well and mix together with the vegetables, sun-dried tomato pesto and marjoram. Use 3/4 of the pastry to line a greased and floured 22 cm deep, loose-bottomed baking tin. Spoon in the cheese and vegetable filling. Cut the remaining pastry into strips. Brush edge of pie with water and arrange strips over top of filling in a lattice pattern. Roll in edges to create a crust. Brush with beaten egg and bake in preheated oven for 25 minutes until golden. Serve warm or cold. Oven temperature: 200 ºC

Read more on: bake  |  fruit


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