Leek and red pepper tart


Preparation info

  • Serves


    • Difficulty


Appears in

Winter Food

Winter Food

By Jill Norman

Published 2005

  • About

This tart makes a good lunch or supper dish after a bowl of soup or before cheese and salad.


For the Shortcrust Pastry

  • 200g plain flour, plus extra for dusting
  • ¼ teaspoon salt
  • 100g butter, cut into small pieces
  • 1 egg yolk, lightly beaten (optional)
  • 3—4 tablespoons iced water (more if needed)


    Preheat the oven to 200°C/400°F/gas mark 6. Roast the peppers in the oven or over a gas flame until charred on all sides. Put them into a covered pan and set aside for 10 minutes or so. Remove the skin, core, seeds and ribs and slice the flesh into strips.

    Make the pastry following the method but omitting the sugar. Line a 26cm tart tin with the pastry and prick with a fork. Cut a piece of greaseproof paper big enough to line the tin and leave 4cm protruding above the edge. Fit it into the pastry case, pressing it into the sides of the tin. Fill it with dried beans or raw rice. Bake for 10 minutes, lower the heat to 180°C/350°F/gas mark 4 and bake for a further 5–6 minutes. Remove the partially baked case from the oven, but leave it on at this temperature.

    Heat the butter and oil in a heavy pan and cook the leeks gently, stirring occasionally, until they have softened. Spread them on the pastry and arrange strips of red pepper on top. Whisk the eggs with the crème fraîche, season and pour over the leeks and peppers. Bake for 25–30 minutes.