Chilli Potato and Red Pepper Tart

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Chilli Potato and Red Pepper Tart

 

Recipe By :Penny Oliver

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Chilli pastry

200 grams flour

pinch salt

100 grams butter -- chilled

25 grams parmesan cheese -- grated

1/2 teaspoon red chilli powder

2 tablespoons cold water -- (2 to 3)

Tart Filling

1 red pepper -- roasted, skinned and seeded

3 tomatoes -- firm, ripe, skinned and seeded

2 tablespoons olive oil

1 shallot -- finely chopped

3 cloves garlic -- peeled and chopped

freshly ground black pepper -- to taste

rock salt -- to taste

pinch sugar

500 grams waxy potatoes -- peeled

300 milliliters creme fraiche

1/2 cup cream

 

Pastry:

Sift the flour and salt into a bowl. Cut the chilled butter into cubes and rub

into the flour until it resembles fine breadcrumbs. Stir in the parmesan cheese

and chilli powder. Add enough water to form the pastry into a firm ball of

dough. Wrap the dough in plastic wrap and chill in the fridge for 20 minutes.

Filling:

Chop the pepper and tomato finely. Saute the shallot and garlic in the olive

oil until the shallot softens. Add the pepper and tomato and cook for 2

minutes. Add the seasonings and gently simmer for 5 minutes until the mixture

just begins to mush. Boil the potatoes for 5 minutes, drain and slice thinly.

Beat together the creme fraiche and cream.

To assemble the tart:

Roll out the pastry on a lightly floured surface to fit a 25cm loose-bottomed

fluted flan tin. Lightly grease the tin with butter. Prick the bottom with a

fork and chill for a further 10 minutes. Spread the pepper and tomato mixture

evenly over the pastry base. Lay the sliced potato in concentric circles over

the top. Spread the cream and creme fraiche over the top of the potatoes. Bake

in a preheated oven at 200C for 40 minutes or until the top is golden and the

pastry firm.

 

Source:

" Cuisine - March 2000 Issue 79 "

 

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Per serving: 575 Calories (kcal); 39g Total Fat; (60% calories from fat); 10g

Protein; 48g Carbohydrate; 102mg Cholesterol; 257mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 7 1/2

Fat; 0 Other Carbohydrates

 

NOTES : This is a satisfying tart eaten on its own with a green salad.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 4608 0 0