Goat’s Cheese & Yellow Pepper Tart — Belinda Jeffery

Ingredients

• Serves 6-8.
• 1 pre-baked 26cm tart shell (see recipe that follows)
• Pepper (capsicum) filling
• 1 tablespoon (20g) unsalted butter
• 1 teaspoon olive oil
• 1 medium-sized onion, finely sliced
• 2 large yellow peppers (capsicums), cut into 1cm chunks
• 1 clove garlic, finely chopped
• 2 tablespoons (40ml) pure cream
• Custard filling
• 2 egg yolks
• 4 eggs, extra
• 200ml pure cream
• 1/2 cup (125ml) milk
• Freshly grated nutmeg, to taste
• 1 teaspoon sea salt
• 250g goat’s cheese marinated in olive oil and herbs
• About 2 teaspoons of rosemary leaves, for sprinkling
• Simple Shortcrust Pastry Tart Shell
• 11/2 cups (225g) plain flour
• 1/4 teaspoon salt
• 125g cold unsalted butter, cut into small chunks
• 1/4 cup (60ml) iced water
• 1 egg yolk mixed with 2 teaspoons cold water, for glazing