Roasted Red and Green Pepper Tart
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Pies and Tarts Cook Book

One quantity short crust pastry
FILLING
3 red peppers halved
and seeded
3 green peppers halved and seeded
60 g (2 oz) grated mozzarella
cheese
40 g (1 ½ oz) grated Parmesan cheese
3 tablespoons chopped, fresh basil
75 g (2 ½ oz) black olives
freshly ground black pepper
Preheat oven to 400°F

Roll out pastry on a lightly floured surface and place in a 9 inch tart tin. Line with nonstick baking paper and fill with baking weights or rice. Bake for 10 minutes . Remove weights and paper and bake further 10 minutes or until golden brown. To Prepare Filling: Roast peppers until blackened. Place in a plastic bag stand for 10 minutes. Peel skins from peppers and slice into strips. Rinse off any black skin still remaining, with cold water. Sprinkle base of pastry shell with cheeses and top with peppers, basil, olives and pepper. Reduce oven temperature to 350°F and bake for 15 to 25 until heated through.

Short Crust pastry

250 g ( 8 oz) flour
125 g (4 oz) butter chopped
Iced water

Place flour and butter in a food processor and process until mixture resembles coarse
breadcrumbs. If making by hand, rub butter in with fingertips or with two knives. While processor motor is running, add drops of iced water until dough holds together. If making by hand mix with knife or wooden spoon. Press dough into a ball and wrap in paper or plastic wrap and refrigerate for approximately 30 minutes before rolling or shaping. Pastry can be stored in the refrigerator for 2 days or the freezer for up to 3 months.