Roasted red pepper tart

Grant Sherring

Ingredients

½ cup	Parmesan cheese, freshly grated
2	Red peppers, large, (capsicums) (Main)
2	Yellow peppers, (capsicums) large
3	Red onions, large, peeled and chopped
1 to taste	Salt & freshly ground pepper
¼ cup	Basil leaves, small
¼ cup	Breadcrumbs, fresh white
16	Pitted black olives
200 g	Feta, firm, patted dry and sliced

Directions

1. Roll out and line pastry into a 28cm loose-bottomed flan ring, and bake blind for 20 minutes.
2. Return pastry to oven for 10-12 minutes, or until lightly browned all over.
3. Remove from oven and immediately brush the bottom and sides of the pastry with beaten egg.
4. Sprinkle with 2-3 tbsp of the parmesan and set aside.
5. Char-grill red and yellow peppers. Cut peppers into thick strips.
6. Preheat oven to 190 degC (fanbake).
7. Put onions in a frying pan with olive oil and cook over gentle heat until soft and lightly golden.
8. Add a few pinches of salt, grind over black pepper to taste, and mix in basil.
9. Spread onion mixture over pastry base and sprinkle with breadcrumbs.
10. Arrange peppers, olives and feta on top.
11. Sprinkle with remaining parmesan and bake tart in oven for 15 minutes.
12. Serve warm, cut into slices.