Pepper and feta tart

Ideas
6 servings Prep: 30 mins, Cooking: 40 mins
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Fruit

By Food24 November 03 2009
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Ingredients (11)

2.00 red pepper — halved
2.00 yellow pepper — halved
3.00 courgettes — halved and quartered
45.00 ml fresh chillies — 573
3.00 onion — chopped
2.00 garlic — cloves, crushed
250.00 g feta cheese
100.00 g pesto — sun-dried tomato
15.00 ml fresh marjoram
800.00 g shortcrust pastry — or puff pastry
1.00 eggs — large, lightly beaten
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Method:

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



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