-SHORTCRUST PASTRY-
200 g Plain flour
1 lg Pinch of salt
1 lg Pinch of caster sugar
100 g Butter; cut into 1cm cubes,
; cold from the
; refrigerator
1 Egg; lightly beaten
2 ts Water
-ROASTED PEPPER FILLING-
1 sm Red pepper; cut in half
-seeded,
; core left in
1 sm Yellow pepper; cut in half
-seeded,
; core left in
1 sm Green pepper; cut in half
-seeded,
; core left in
1 lg Tomato cut into six
2 Shallots; finely chopped
4 tb Good olive oil
1 tb Balsamic vinegar
6 Sprigs rosemary
Salt and freshly ground
-black pepper
GARNISH
Washed mixed salad leaves eg
-curly endive; oakleaf,
-lambs
; lettuce
Pastry: In a large bowl, sieve together the flour, salt and sugar and add
the butter. Rub the butter into the flour until the mixture resembles fine
breadcrumbs. Make a well in the centre and pour in the egg and water. Work
the mixture together into a rough ball of dough.
Wrap in cling film, flatten and chill. On a lightly floured surface knead
very gently until just smooth. Roll to a thickness of 3mm. Line 6x9cm round
individual flan tins. Bake blind for approximately 5 minutes. Remove the
filling. Return the pastry cases to the oven and continue to cool for a
further 2 minutes. Remove from the oven and cool.
To roast peppers: Preheat the oven to 190C/350F/gas4. Place the peppers,
cut side up into a roasting tin. Evenly sprinkle the chopped shallots and
garlic in to the hollow of the peppers. Place a piece of tomato in each
with a small sprig of rosemary. Drizzle with the olive oil and balsamic
vinegar. Roast in the oven for 1 hour. Remove and cool.
To assemble and serve the tartlets: Remove and discard the core and
rosemary then slice the peppers into coarse strips. Lavishly fill each
tartelette with the peppers. Drizzle over some of the juices from the
roasting tin. Decorate each serving with the mixed salad leaves and at the
last moment drizzle over any remaining juices and serve immediately.
Yields
6 servings
