Yikes! Weeks have turned into months and all of a sudden, its 2018. I’ve neglected my little corner of the internet for far too long. Things have been pretty busy round here, but it’s high time for a blog post.
I took down the tree this evening. It’s always a little sad letting go of Christmas. The festive gorge has left our waistlines larger, our bank balances smaller and ‘tis now the season for resolutions. The same resolutions I naively make every year, knowing full well they’re made to be broken. Learn French (always on the list), cook more, bake more, blog more, waste less, worry less, complain less, write a book… and perhaps most importantly, learn how to make sour dough.
It’s great to be back, and I really do hope to spend a little more time here over the next few months. Whatever your resolutions may be, here’s to a wonderful 2018. I’m kicking it off with a roasted red pepper and feta tart, concocted from a fridge full of leftovers, often the best kind of recipes in my opinion. Happy New Year!
Roasted Red Pepper Tart
For the Pastry
(This should yield enough pastry to fill a 25cm loose bottomed tart dish)
250g plain flour
125g very cold butter, cubed
½ tsp salt
2 egg yolks, lightly beaten
1-4 tbsp icy cold water
For the Filling
3 bell peppers, roasted and skinned (I use a combination of red and yellow – I tend to avoid green as they’re not as mature and don’t have the same taste)
200g feta cheese
2 spring onions, sliced
50g parmesan cheese, grated
3 large free range eggs
100ml double cream
salt and pepper
To make the pastry base, rub together the flour, salt and butter until it resembles breadcrumbs (you can do this in a processor if you prefer). Add the egg yolks and mix together with a knife or thin end of a wooden spoon. If the mixture is dry and crumbly, mix in the cold water until it comes together. Try not to use more than 4tbsp of water though. Bring the mixture together to form a ball, wrap in Clingfilm and pop in the fridge for at least 30 minutes.
When you’re ready to bake your pastry base, remove the pastry from the fridge to soften slightly so it’s easier to work with. Lightly grease a 25cm tart tin. Roll the pastry out onto a floured surface. Line the tin with the pastry, and pierce a few times with a fork. Put the base in the freezer for about 30 minutes, which will help stop it from shrinking while it bakes. Heat the oven to 180C. Blind bake the base for 20 minutes. Remove the baking beans and return to the oven for a further 5 – 10 minutes, until the base is cooked.
Mix together the eggs, cream and parmesan. Arrange the peppers, feta and rocket on the tart base and pour over the creamy egg mixture.
Bake in the oven for 25 minutes, until the filling is set. Allow the tart to cool slightly before serving.