Roasted Red Pepper Tart (V) – Broighter Gold Rapeseed Oil

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Roasted Red Pepper Tart (V)

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  • 200g ready rolled shortcrust pastry
  • 1 clove garlic crushed
  • 300g jar of roasted peppers, drained and chopped
  • 1 egg
  • ½ tbsp rapeseed oil
  • 1 onion finely chopped
  • ½ red chilli chopped
  • 100ml fresh cream


  1. Preheat the oven to 180c
  2. Line a greased 20.5cm x 2.5cm loose bottomed tin with the pastry.  Bake blind for 20 mins until pale and golden.
  3. Heat the oil in a pan and gently fry the onion and garlic until soft, without browning.
  4. Put the onion, garlic, peppers, chilli, egg and cream in blender and blitz until smooth.
  5. Season. Pour into the flan case and cook for 30 min until firm to the touch.
  6. Serve with mixed leaf salad.

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