Smoky pepper and rocket
Serves 8
150g unsalted butter, plus extra for greasing
150g strong flour, plus extra for dusting
2 eggs, plus 1 yolk
55ml ice-cold water
300g cream cheese
150g grated soft goat’s cheese
100g Cheddar, grated
15g fresh flat-leaf parsley, chopped
2 tbsp olive oil
1 red pepper, cored and chopped
1 yellow pepper, cored and chopped 500g mushrooms, halved
2 onions, peeled and finely chopped 2 garlic cloves, peeled and finely chopped 200g cherry tomatoes, halved
1 tsp sweet paprika sea salt and black pepper rocket leaves, to garnish and serve
20 x 30cm fluted loose-bottomed tart tin
Place the butter between two large sheets of baking paper and beat with the end of a rolling pin until a flat 10cm-sided square. In a large mixing bowl, combine the flour, egg yolk and water, plus ½ tsp of salt, then bring together into a dough. Knead for only 30 secs-1 min.
Dust a clean surface with flour, then roll the dough out to a 20cm square. Place the butter in the middle of the dough then turn it so a corner is at the top and the square is now a diamond. Fold the dough corners over the butter to meet in the middle. Dust liberally with flour, then roll into a rectangle. Fold a third of the pastry into itself, then fold the remaining side of the dough over it. Turn so the folds of the pastry face front, then repeat the process twice. Wrap in cling film and leave to chill for 1 hr. Repeat the rolling and folding process another three times, then rewrap and chill for 1 hr.
Preheat the oven to 190°C/gas mark 5 and grease the tart tin. In a large bowl, whisk together the cream cheese, eggs, half of both the goat’s cheese and Cheddar and the parsley, then season. Heat the oil in a frying pan, then fry the peppers, mushrooms, onion and garlic for 2 mins. Mix in the tomatoes and paprika.
Roll the pastry out on a lightly dusted surface and line the tin, cutting off any excess edges, then fill the tart with the pepper mixture. Pour over the cheese mixture and sprinkle with the remaining cheeses. Cook for 20-30 mins until the pastry is golden and the filling has set. Allow to cool slightly, then garnish and serve with rocket.