Pesto tart with peppers

Recipe from: 11/1/1998 12:00:00 AM
Ingredients 17
Servings 6
Time 30 min

Ingredients

  • 175
    g
    white bread flour
  • pinch salt
  • 25
    g
    pine nuts
  • 75
    g
    chilled butter, cubed
  • 25
    g
    grated Parmesan
  • 60
    ml
    freshly chopped basil
  • 1
    large egg yolk
  • 45
    ml
    ice water
  • 3
    red peppers
  • 3
    yellow peppers
  • 90
    ml
    sun-dried tomato pesto
  • 2
    garlic cloves, sliced
  • 50
    ml
    anchovies, drained
  • 30
    ml
    capers
  • 15
    ml
    marjoram
  • 15
    ml
    extra virgin olive oil
  • 20
    ml
    lemon juice
 

Method

30 min
 
Blend flour in a processor with a pinch of salt, pine nuts and butter. Add Parmesan and blend for a few seconds. Add egg yolk and 30-45 ml ice water. Blend to form a dough. Knead for 1 minute. Cover with cling film and chill for 20 minutes. Halve the peppers, remove seeds and place with the shiny side onto a roasting pan. Grill for 10-15 minutes until skin begins to char. Grease and flour a 23 cm baking tin. Roll the pastry out onto a floured surface, then press into the tin. Trim edges and chill for 10 minutes. Bake blind for 15 minutes and remove from the oven. Peel pepper and cut into strips. Spread the pesto over the pastry. Add the peppers, garlic, anchovies and capers. Scatter with marjoram, drizzle with oil and lemon juice and bake for 10 minutes until warmed through. Serves: 6 Preparation time: 30 minutes Cooking time: 30 minutes Oven temperature: 200 ºC
 

Read more on: bake  |  fruit
 

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