Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
6
- 4 large red capsicums
- 1tablespoons olive oil
- 300grams ready-made shortcrust pastry
- 2 eggs
- 1 egg, lightly beaten, for egg wash
- 1tablespoons mascarpone
- 1 handful fresh basil leaves
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1teaspoons red pesto
Method
Step 1 of 3
Preheat the oven to 200°C. Put the capsicums in a roasting tin. Using your hands, smear each one with the olive oil. Roast in the oven for about 20 minutes until lightly charred. Transfer to a plastic bag, and leave until cool enough to handle before skinning and deseeding.
Step 2 of 3
Meanwhile, roll out the pastry on a floured work surface, and use to line the tart tin. Trim away the excess, line the pastry shell with greaseproof paper, and fill with ceramic baking beans. Bake in the oven for 15-20 minutes until the edges are golden. Remove the beans and paper, brush the bottom of the shell with the extra egg, and return to the oven for 2-3 minutes to crisp. Remove from the oven, and set aside. Reduce the oven temperature to 180°C.
Step 3 of 3
Put the roasted capsicums, the 2 eggs, mascarpone, and the basil leaves in a food processor, and whiz until combined. Season well with salt and black pepper. Spread the pesto evenly over the bottom of the pastry shell, then carefully pour in the pepper mixture. Bake in the oven for 25-35 minutes until set. Leave to cool for 10 minutes before releasing from the tin. Garnish with extra basil leaves, and serve with a wild rocket and fennel salad.
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