Roasted Red Pepper Tart Recipe


Roasted Red Pepper Tart

Prep Time ~ 20 mins Cooking Time ~55 mins
Approx Cost ~ £ Difficulty ~ Easy
Freeze ~ Yes Serves ~ 8 Slices

Tip ~This tart can be frozen for up to 1 month. To use, thaw overnight in the fridge. Cover loosely with foil and warm through at 180C, Gas 4 for 12 - 15 minutes.


200g / 7oz chilled shortcrust pastry

Plain flour to dust

½ tablespoon olive oil

1 garlic clove, crushed

1 small onion, finely chopped

300g jar roasted red pepper

½ red chilli, finely chopped

1 medium egg

100ml / 3 ½ floz single cream

You will need; 20.5cm x 2.5cm deep (8in x 1in) fluted loose base flan tin.

Baking beans and greaseproof paper


  • Preheat the oven to 180C, (160C fan oven), Mark 4.
  • Roll out the pastry on a lightly floured surface, then line the flan tin. Prick all over and cover with greased proof paper and baking beans and cook for 20 minutes until pale golden. Remove paper and beans.
  • Heat the oil in a frying pan. Gently fry the garlic and onion until soft and golden.
  • Put the cooked onion, both types of pepper, the egg and cream into a food processor with some salt and pepper. Puree until quite smooth.
  • Pour into the pastry case and return to the oven for 30 - 35 minutes until the filling is just set. Put aside for 15 minutes to cool slightly before serving warm.