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