Peppadew, roast pepper and goat’s Camembert savoury tart
Ingredients
Pastry
- 250g butter
- 3 cups cake flour
- a pinch of salt
- 250ml (1 cup) ice water
Filling
- 5 red peppers, sliced and roasted in olive oil and salt
- 100g peppadews, chopped
- 150g goat’s Camembert, roughly chopped
- 4 eggs
- 500ml (2 cups) fresh cream
- salt and freshly ground black pepper, to taste
- 80g caprino cheese
Instructions
1
For the pastry, mix together the butter, flour and salt, and add the water to form dough.
2
Wrap the dough in plastic wrap and refrigerate for 20 minutes.
3
Preheat the oven to 150°C. Grease 6 x 10cm tartlet tins.
4
Roll out the pastry to 2mm, line the tins and bake for 5 minutes.
5
For the filling, mix the roasted peppers and peppadews with the Camembert, and add to the pastry cases.
6
Mix together the eggs, cream, salt and pepper, and pour over the tarts.
7
Grate caprino over the top of the tarts and bake in the preheated oven, 15 – 20 minutes.
