Recipe: Roasted red pepper tart

Roasted pepper tart. Photo / Doug Sherring

Serves 8

Rich shortcrust pastry (a recipe is provided in Julie Biuso at Home)
1 medium (size 6) free-range egg yolk, lightly beaten

• ½ cup freshly grated parmesan cheese
• 2 large red peppers (capsicums)
• 2 large yellow peppers (capsicums)
• 3 large red onions, peeled and chopped
• 2½ tbsp olive oil
• Salt and freshly ground black pepper
• ¼ cup small basil leaves
• ¼ cup fresh white breadcrumbs
• 16 black olives, pitted
• 200g firm feta, patted dry and sliced

1. Roll out and line pastry into a 28cm loose-bottomed flan ring, and bake blind for 20 minutes. Return pastry to oven for 10-12 minutes, or until lightly browned all over.

2. Remove from oven and immediately brush the bottom and sides of the pastry with beaten egg. Sprinkle with 2-3 tbsp of the parmesan and set aside.

3. Char-grill red and yellow peppers. Cut peppers into thick strips.

4. Preheat oven to 190C (fanbake). Put onions in a frying pan with olive oil and cook over gentle heat until soft and lightly golden. Add a few pinches of salt, grind over black pepper to taste, and mix in basil. Spread onion mixture over pastry base and sprinkle with breadcrumbs. Arrange peppers, olives and feta on top. Sprinkle with remaining parmesan and bake tart in oven for 15 minutes. Serve warm, cut into slices.