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Olive and Capsicum Tart




Source of Recipe


Western Star E-meals Issue 107


List of Ingredients




175g plain flour
85g Western Star Butter, cut into cubes
2 Tbsp olive oil
1 Shallot, finely chopped
1 Red Capsicum, seeded and cut into bite-sized pieces
1 Yellow Capsicum, seeded and cut into bite-sized pieces
2 eggs
142ml Single Cream
85g Gruyère or mature cheddar cheese, grated
25g Parmesan, freshly grated
140g Black Olives, pitted




Recipe



Preheat the oven to 200C.

Blitz the flour and butter in a food processor for 20-40 seconds until you have fine breadcrumbs. Then add roughly 2-3 tablespoons of cold water and pulse until the mixture comes together to form a dough, then knead the dough briefly.

On a lightly floured bench, roll out the pastry and use to line a deep, loose-bottomed 20cm quiche or tart tin. Prick the base with a fork, then line the pastry case with greaseproof paper and fill with baking weights or rice. Bake for 15 minutes, then remove the paper and weight and return the pastry case to the oven for 5 minutes. Reduce the oven to 180C.

Heat the oil in a frying pan, add the shallot and cook over a low heat for 1-2 minutes until softened, then add the capsicum and cook for a further 5 minutes, then allow to cool slightly.

Beat the eggs and cream in a bowl and stir in the cheeses. Season, then spoon the capsicum into the pastry case, dot with the olives and pour the egg mixture on top.

Bake for 30-35 minutes, until the filling is just set to the touch. Allow to cool slightly, then remove from the tin and slice.