Stranger Foods

Mixed pepper, thyme & cheddar tart

Serves 4 | Prep 20 mins | Cook 50 mins

This tasty tart makes a lovely lunch for four with a salad or is perfect for a picnic. Along with frozen peppers and sheets of pastry, thyme is one of those freezer essentials (hardy herbs freeze really well) which can be brought out to add a lovely scent to a simple tart such as this.

Source: Foolproof Freezer: 60 Fuss-Free Meals that Make the Most of Your Freezer

Ingredients

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Imperial

x0.5

500 g frozen mixed peppers, sliced
plain flour, for dusting
1x 375 g frozen ready-rolled shortcrust pastry, defrosted
2 tbsp olive oil
1 red onion, finely sliced
1 tbsp frozen chopped garlic, or 2 fresh cloves, finely chopped
leaves from 2 bushy sprigs thyme
175 g crème fraîche
3 large egg yolks
140 g Cheddar cheese, grated
sea salt and ground black pepper

Instructions

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On a lightly floured surface, roll out the pastry a little more lengthways to make it long enough to fit the tin, then use it to line a 36 x 13 cm tart tin. Pierce the pastry base several times with a fork and place in the fridge to chill for . Preheat the oven to 190°C/gas 5.
While the pastry is chilling, make the filling. Heat the olive oil in a frying pan and add the onion. Sauté gently for a good until starting to soften and turn translucent. Add the garlic and thyme leaves and cook for another few minutes, then add the peppers and stir until everything is well combined. Season well with salt and pepper.
Line the pastry case with baking parchment and fill with baking beans, then blind bake for . Remove the parchment and baking beans and return to the oven for another until the base is beginning to dry out and turn golden.
Mix together the crème fraîche, egg yolks and about 100 g of the cheese, reserving the rest to sprinkle over the top. Season the mixture with salt and pepper.
Spoon the creamy filling into the pastry case, spreading the cheese evenly, then top with the pepper mixture, again spreading it evenly over the top. Finish by sprinkling over the reserved grated Cheddar. Bake for about , or until the top is golden, the filling is set and the pastry is cooked through and golden. Serve warm.

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