Leek and red pepper tart

Name: Leek and red pepper tart
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 egg yolk, lightly beaten (optional); salt and freshly ground black pepper; 1 tablespoon olive oil; 1 kg leeks, cut into 2cm slices, discarding most of the green; 30g butter; ¼ teaspoon salt; 3—4 tablespoons iced water (more if needed); 100g butter, cut into small pieces; 200g plain flour, plus extra for dusting; 2 eggs; 150ml crème fraîche; 2 red peppers

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

For the Shortcrust Pastry

200g plain flour, plus extra for dusting
¼ teaspoon salt
100

Europe
United Kingdom
Dinner
Vegetarian
Spicy

Method

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