Roasted pepper and bean tart recipe

Roasted Pepper and Bean Tart recipe

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♼ Recipe origin is unknown. Roasted pepper and bean tart recipe, recipe Rating: 4.7
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Ingredients

340 g	shortcrust pastry, home made or ready made
170 g	fine green beans
	salt and freshly ground black pepper
5	red bell peppers
1	egg
2	egg yolks
200 g	double cream
1 pinch(es)	nutmeg
	chives, chopped

Instructions

Cook the beans in salted water for 8 minutes, then drain and chill under cold water and drain again. Trim the bell peppers, cut into broad strips and grill, skin side up, until the skin is scorched. Take out of the oven and cover with a damp kitchen towel. After some minutes peel the peppers.

Line a rectangular tranch tin (35 x 11 cm) with the thinly rolled out shortcrust pastry. Cover with baking paper and place into the fridge for 20 minutes. Preheat the oven to 190°C. Put dried beans or peas onto the baking paper and blind bake the pastry for 15 minutes. Remove the beans and the baking paper, reduce the heat to 170°C and bake for another 10 minutes.

Place the tranch tin onto a baking tray. Divide the bell peppers on the pastry base.

In a bowl whisk the egg with egg yolks and the cream. Season to taste with salt, pepper and nutmeg. Pour ¾ of the mixture over the peppers. Divide the beans on top and drizzle with the remaining egg mixture. Bake for 25-30 minutes. Leave to cool for 15 minutes.

Cut into 8 pieces and serve garnished with chives.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 1 hr
Resting time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a