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Red pepper, aubergine and feta tart

Recipe from: 11/1/1999 12:00:00 AM
Ingredients 10
Servings 6
Time 25 minutes


  • 28
    shortcrust pastry case
  • 2
    medium aubergines, halved lengthways
  • 2
    large red peppers, halved
  • 4
    fat unpeeled garlic cloves
  • 250
    Greek yoghurt
  • 2
    large egg yolks
  • 1
    large egg
  • 20
  • 100
    feta, crumbled
  • sprigs of fresh rosemary


25‑30 minutes
Place aubergines, peppers and garlic on a baking tray and grill until charred, turning occasionally. The aubergines and garlic should feel soft. Put aubergines, peppers and garlic in a bowl. Cover with clingwrap. Cool, then peel garlic and peppers. Remove flesh from aubergines and drain in colander. Process aubergines, garlic and a little yoghurt until smooth. Gradually add the remaining yoghurt, yolks, egg and seasoning and briefly process. Spread mixture into pastry case. Top with segments of red pepper. Scatter over the olives, feta and sprigs of rosemary. Bake in preheated 180 °C oven for 25-30 minutes or until just set. Serve warm or cold with a salad.

Read more on: bake  |  dairy

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