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Shortcrust Pastry Ingredients

200g plain flour

陆 tsp salt

100g cold butter, cubed

1 egg, beaten

Pesto

1 large bunch fresh basil

50g pine nuts

1 garlic clove

40g parmesan cheese

Squeeze of lemon juice

150ml olive oil

salt and pepper to taste

Filling

1x blind baked Shortcrust pastry case (store-bought or recipe above)

2 red peppers

4 tbsp pesto (store-bought or recipe above)

325ml double cream

2 eggs + 1 yolk

1 tsp sugar

100g parmesan cheese, finely grated

Dried herbs to finish

Method

1. Shortcrust pastry: mix the flour and salt together then either rub in the butter using your fingers or blitz in a food processor until sandy. Mix into the beaten egg and chill for 30 mins before rolling. Roll out the pastry until 1 inch bigger than the base of your tin and about the thickness of a 拢1 coin. Prick all over with a fork and chill for 15 mins.

To blind bake preheat the oven to 180掳C/160掳C fan. Crumble some baking paper and place on top of the pastry then add the baking beans or pasta/rice. Bake for 10 mins, remove the beans/rice/pasta and paper and bake for a further 5-10 mins until golden and dry to the touch.

2. Pesto: Place all ingredients into a food processor apart from the oil. Blitz whilst slowly adding in the oil until you have a thick but spreadable mixture. Season to taste.

3. Filling: Slice the peppers in quarters and grill over a high heat until the skin blisters. Remove from the grill and wrap in tin foil. When cool enough to handle the skin should fall off easily. Dice the peppers.

4. Mix the cream with the eggs, egg yolk, sugar and some seasoning. Spread the pesto on the base of your tart and sprinkle over half of the peppers. Pour over the cream mixture and scatter over the remaining peppers followed by the parmesan and herbs.

5. Bake at 190掳C/170掳C fan for 25-35 minutes or until set and the middle doesn鈥檛 wobble much.