Pepper Tart
Ingredients
- For the pastry
- 150 grams Pastry flour
- 75 grams butter
- 1 egg yolk
- Fat (for the pan)
- For the topping
- Bell pepper (1 red, green and yellow)
- ½ bunch Basil
- ½ bunch Chives
- 4 slices Prosciutto
- 100 grams Whipped cream
- 100 grams cream cheese
- 3 eggs
- salt
- freshly ground peppers
- Pastry flour (for work surface)
Preparation steps
For the pastry: Combine flour, butter, egg yolks, 2 tablespoons of cold water and salt and quickly knead into smooth pastry. Shape into a ball, wrap in foil and refrigerate for 30 minutes.
For the topping: Rinse and halve bell peppers, remove seeds and ribs and cut into strips. Rinse herbs and chop finely. Butter tart pan (24 cm in diameter) (approximately 10 inches). Roll out pastry on a floured surface thinly and line tart pan with it, making an edge all around. Spread peppers on the pastry. Cut ham into cubes. Whisk cream with eggs and cream cheese, season with salt and pepper and add ham. Spread cream mixture over peppers and sprinkle with herbs. Bake in preheated oven at 220°C (approximately 425°F) for about 35-40 minutes or until golden brown. Remove from the oven and serve warm or cold.
