Goat’s cheese and red pepper tart

Categories: June

Ingredients

• 3 garlic cloves, unpeeled
• 3 red peppers, halved
• 1 tbsp light muscovado sugar
• 1 tbsp balsamic vinegar
• 75ml Cabernet Sauvignon
• 1 tbsp olive oil
• 2 small red onions, thinly sliced
• 2 x 100g rounds Somerset goat's cheese
• small handful shredded fresh basil
• 2 medium eggs
• 142ml double cream
• 300g plain flour, plus extra for dusting
• 75g butter, chilled and cubed
• 75g vegetable shortening or lard, chilled and cubed

Directions

1. Make the pastry. Put the flour and a pinch of salt into a large bowl. Add the butter and shortening or lard and rub it in with your fingertips until it resembles crumbs. Add 4-5 tablespoons of cold water and use your hands to mix it into a dough. Wrap in cling film and chill for 15 minutes.

2. Preheat the oven to 200˚C/fan 180˚C/gas 6. Roll out the pastry thinly on a lightly floured surface, then use to line a 23cm round x 2-3cm deep fluted, loose-bottomed tart tin. Press the pastry into the corners of the tin. Leave the excess overhanging the edge – trim it slightly so there is leftovers for patching up. Prick the pastry base a few times with a fork, line with baking paper and fill with rice or baking beans. Place on a baking sheet and bake blind for 15 minutes. Remove the rice or beans and paper and bake for a further 5 minutes. Set aside. Reduce the oven to 180˚C/fan 160˚C/gas 4.

3. Meanwhile, preheat the grill to high. Put the garlic cloves and peppers, skin-side up, on a baking tray. Grill for 8-10 minutes, until the peppers have blackened and both the garlic and peppers have softened. Transfer to a bowl, cover tightly with cling film, and set aside until cool enough to handle.

4. Peel and cut the peppers into strips, then place in a saucepan. Squeeze the soft garlic from its skin and add to the pan, along with any juices in the bowl. Add the sugar, balsamic vinegar and wine and place over a medium heat. Bring to the boil, then simmer for 12-15 minutes, stirring occasionally, until the liquid has nearly all evaporated. Season to taste and set aside.

5. Meanwhile, heat the oil in a frying pan over a medium-low heat. Add the red onions and cook for 8-10 minutes, stirring occasionally, until soft but not coloured. Set aside. Crumble the cheese into chunky pieces in a bowl and mix in the basil. In a separate bowl, whisk the eggs and cream together and season.

6. Using a small serrated knife, cut off the overhanging pastry around the edge of the pastry case. Use a little of the reserved pastry to plug the pastry where it was pricked with the fork. Spread half the peppers around the base, top with half the onions and scatter over the cheese and basil. Pour in the egg mixture. Scatter with the remaining peppers and onions and bake for 30 minutes, or until light-golden and just set. Cool slightly in the tin, then turn out. Serve warm or cold.

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