Sweet Red Pepper Tart Dessert Recipes

Steps:

• Cook the onions in the oil for 6-7 mins, until they are softened and lightly coloured, then add the balsamic vinegar and 1 tbsp water. Cook for a further 2-3 mins. Roughly chop the olives and stir in. Leave to cool.
• Halve the peppers, remove the seeds and core. Put under a hot grill, skin side up, until the skins are charred. Remove and put into a food bag until cool enough to handle, then peel off the skins.
• Heat oven to 200C/fan 180C/gas 6. Roll out the pastry and line a 23-24cm deep flan tin. Line with baking paper and beans, then bake for 10 mins. Remove the paper and beans, then bake for 5 mins more, until the pastry is golden and crisp.
• Spread the onion mix over the base of the pastry case. Put the halved peppers on top, cut side up with tapered ends towards the centre. Slice the goat's cheese and put a few slices in each pepper half. Tuck the tomatoes in the gaps between the peppers.
• Bake for 20-25 mins until the cheese is lightly tinged brown and the tomatoes have burst. Scatter over the herb leaves and serve warm or at room temperature.

Steps:

• Preheat oven to 190 deg C / 375 deg F.
• Cook the case for 12 mins or as directed on the package.
• Put everything except the pistachios in the blitzer or stick mixer and blend till smooth and jam-like.
• Put mix in tart shell.
• Cook another 12 mins or so until the edge develops a bit of a skin.
• Pull out, top with pistachios and cook another 10 minutes
• Cool completely and serve cold from the fridge, I serve it plain with a cuppa.

Steps:

• Preheat the oven to 350 degrees F.
• Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the sugar, egg, and salt and pulse a few times until well mixed. Stir in the red pepper strips.
• Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes (the cake will become firm when it is cold.)
• Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.
• To make the pita chips, preheat the oven to 350 degrees F.
• Cut the pitas into 8 triangles each (like a pie). Drizzle the pita with olive oil, and sprinkle with salt and pepper. Bake until crisp and golden, about 12 to 15 minutes.
• To serve, combine the jam and the water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan. Place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve with the pita chips alongside.

Steps:

• Roll out the pastry onto a floured surface to the thickness of a £1 coin. Use to line a 20 x 3.5cm deep loose-based tart tin. Prick the base with a fork, cover and chill for 30 mins, or put in the freezer for 15 mins.
• Heat oven to 200C/180C fan/gas 6. Line the pastry with baking parchment and fill with baking beans (or dried rice or beans). Put the tin on a baking sheet and bake for 15 mins. Remove the parchment and beans and cook for another 8-10 mins until a pale biscuit colour. Turn the oven down to 180C/160C fan/gas 4.
• Meanwhile, prepare the filling. In a large pan, heat the oil over a medium heat, add the onion, fennel and pepper, and cook for about 15 mins until soft and beginning to caramelise. Add the garlic and cook for a few mins more. Allow to cool.
• Lightly whisk the eggs, cream and milk together, then add the paprika and some seasoning. Tip the veg into the tart shell and dot over with cheese and olives. Pour over the eggs, then put the tin in the oven. Bake the tart for 20-25 mins until golden and set. Cool on a wire rack, then remove from the tin and cut into slices. Serve with caper berries scattered around, if you like. This can be eaten at room temperature or reheated later.

Steps:

• Heat oven to 220C/200C fan/gas 7. Unroll the pastry onto a baking sheet and score a border 1cm from the edge. Prick inside the border with a fork and spread with the sundried tomato paste. Bake for 12-15 mins.
• Squash down the puffed-up pastry inside the scored rim, then top with the ham, cheese, peppers and olives. Sprinkle with oregano and bake for 10-12 mins more until the base is nice and crisp. Scatter with rocket leaves and serve.

Steps:

• Preheat the oven to 350°F Roll out the pastry on a lightly floured surface, then line a 8in x 1in deep fluted loose-based flan tin.
• Prick all over, cover with greaseproof paper and baking beans and cook for 20min until pale golden. Remove paper and beans.
• Heat the oil in a frying pan. Gently fry the garlic and onion with a splash of cold water for 10-15min until soft and golden.
• Put the cooked onion, both types of pepper, the egg and cream into a food processor with some salt and plenty of freshly ground black pepper. Purée until quite smooth.
• Pour into the pastry case and return to the oven for 30-35min until the filling is just set. Put aside for 15min to cool slightly before serving warm with salad.