Sweet Pepper and Tomato Tart with Cheese Pastry

Name: Sweet Pepper and Tomato Tart with Cheese Pastry
Yield: Serves 6-8
Ingredients: 3 large red peppers; 1 tablespoon tomato purée; 50 g/2 oz strong Cheddar cheese, grated; 2 sprigs fresh rosemary; 1 teaspoon salt; 75 g/3 oz butter; 2 teaspoons caster sugar; 1 small yellow pepper; salt; 175 g/6 oz plain flour; 4-5 pinches cayenne pepper; 400 g/14 oz tin chopped tomatoes; 2 teaspoons coriander seeds; 2 tablespoons olive oil; 2 large cloves garlic

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

Rich in colour and flavour, this tart can be served with one or two accompanying vegetable dishes as the main course of a vegetarian meal or as a warm first course for eight people. For convenience, you can make it ahead and reheat it.

Ingredients

3 large red peppers
2 large cloves garlic
2 teaspoons c

Starter
Main course
Pastry
Vegetarian

Method

To make the pastry, sift the flour and salt into a bowl, cut the butter into small pieces and rub it into the flour with your fingers until the mixture is like breadcrumbs. Then stir in the grated cheese with a knife. Add a very little cold water, stirring until the dough just begins to stick together. Gather the dough into a ball, wrap in cling film and refrigerate for half an hour.