ROASTED PEPPER & TOMATO TARTS
The simple act of roasting vegetables enhances their flavour in the most delicious way. This is especially true of tomatoes and peppers. These pies are perfect served with a bitter leaf salad, dressed with a mouth-puckering vinegar. Adding lemon zest to your pastry will give it zing.
Makes 6 small tarts
FOR THE PASTRY
AT LEAST 2 BATCHES SAVOURY SHORTCRUST PASTRY
(SEE PAGE 171)
FOR THE FILLING
6 PEPPERS, MIXED COLOURS IF POSSIBLE, HALVED AND DESEEDED 4 FAT GARLIC CLOVES, SKIN ON, SLIGHTLY BASHED
6 LARGE BANANA SHALLOTS, SKIN ON, HALVED LENGTHWAYS 100ML OLIVE OIL
2 ROSEMARY SPRIGS
200G BABY PLUM TOMATOES, HALVED
1 TEASPOON DRIED OREGANO, PLUS EXTRA TO TASTE
150G FETA, FINELY CRUMBLED
50G CAPERS, RINSED
DRIED CHILLI FLAKES, TO TASTE (OPTIONAL)
JUICE OF 1 LEMON, TO TASTE (OPTIONAL)
SEA SALT FLAKES AND FRESHLY GROUND BLACK PEPPER
1 Make six small shortcrust pastry cases (see basic recipe). Any excess pastry can be used for decoration.
2 Lay two of the halved peppers side by side, cut side up, in a large roasting tray, then tuck the garlic and shallots in and around them, drizzling over half the oil. Add the rosemary sprigs and season with salt and pepper. Preheat the oven to 200°C (180°C fan oven) gas mark 6.
3 Arrange the tomatoes in a small roasting tray, cut side up. Drizzle with the remaining oil, then sprinkle with oregano and salt. Put both trays in the oven. The peppers will take around 45 minutes to soften and char slightly, and the tomatoes around 30 minutes. Give them a stir halfway through. Set aside to cool.
4 While the tomatoes and peppers are roasting, chop the remaining peppers into cubes.
5 When the roasted peppers are cool enough to handle, chop and transfer to a bowl. Remove the shallots from their skins and add those, discarding any overly charred bits. Squeeze the garlic flesh from its skin and add, with the roasted tomatoes. Scrape out any sticky bits from the roasting tin and pour the roasting oil into the bowl.
6 Add the feta and capers and toss to combine. Add a sprinkling of oregano, a little more black pepper or a pinch of chilli flakes. Some lemon juice will sharpen things up if that suits your taste.
7 Fill the pre-baked pastry cases with the roasted pepper and tomato mixture and level off the surface using a palette knife.
8 Top with the cut peppers, arranging them decoratively. Bake for 35 minutes, or until the cut peppers on top are softened.
9 Add separately cooked pastry garnishes if you wish. I opted for leaf shapes, created using an online template and baked at 200°C (180°C fan oven) gas mark 6 for 6 -10 minutes.