Roasted Red Pepper Tart

Roasted Red Pepper Tart
So it finally feels like spring has sprung and with Mother’s Day just around the corner this Roasted Red Pepper Tart is perfect for a special lunch!

Makes 1 x 9” Tart or 4 x 4” Tartlets
Pastry225g plain flour, sifted50g lard50g butter, salted1 egg yolk2-3 tbsp cold water
Filling1 x jar of whole Roasted Red Peppers (320g drained weight)80g spinach1 tbsp olive oil120ml milk120ml double cream2 egg yolks2 eggsSalt and pepper60g Lancashire or mature cheddar cheese

To make the pastry rub the lard and butter into the flour in a large bowl until the mixture resembles fine breadcrumbs.  Alternatively you can make it in the food processor – blitz together the flour, butter and lard.  If you struggle making pastry then the food processor method is your best bet as it doesn’t overwork the dough.

Add the egg yolk and enough water to bring the pastry together.
Knead lightly till smooth, wrap in clingfilm and chill for half an hour.

Grease the base and sides of a 9” tart pan with a removable base.
Roll the pastry out onto a well floured surface.

Line the tart pan and trim any excess.  I just roll the rolling pin across the top and it will trim it perfectly for you.

Place in the fridge to chill until firm, approx 30 minutes.
Preheat the oven to 160c Fan/180c/Gas Mark 4.
Line the chilled tart with greaseproof paper and fill with baking beans.  If you have no ceramic baking beans then you can use dried rice or beans.  Ceramic beans distribute the heat evenly and have a good weight to them to stop the pastry bubbling up.

Bake in the oven for 15 minutes.  Remove the baking beans and greaseproof paper and bake for a further 5 minutes.

Drain the jar of red peppers and cut each in half to open them out flat.  Set one pepper aside for later.

Line the base of the pastry case with a complete layer of red peppers.

Place the spinach in a pan with a tablespoon of olive oil, season well with salt and pepper, cover and allow the spinach to cook until just wilted (about 3-4 mins).

Add the wilted spinach to the tart spreading it over the red pepper layer.

Whisk together the eggs, egg yolks, milk and cream.  Season well with salt and pepper.                                                                                           
Pour into the tart carefully.

Roughly chop the pepper set aside earlier and crumble the cheese into small pieces.
Sprinkle the pepper and cheese evenly over the tart.  I prefer to do it this way round so that each portion gets and even spread of ingredients.

Increase the heat of the oven to 180c Fan/200c/Gas Mark 5.
Bake the tart for 40 minutes until puffy and golden.

Serve hot or cold.
Roasted Red Pepper Tart
Ruth Clemens, Baker Extraordinaire

Finalist on BBC2 The Great British Bake Off

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21 Responses to Roasted Red Pepper Tart

  1. Matt Walton says:

    Looks yummy!

    I'm interested how you say that the food processor doesn't overwork the pastry. Whenever I make pastry in the food processor, it comes out kind of chewy, which I've always taken as being due to overworking and development of gluten which is obviously a bad thing for pastry.

    Maybe I just run the thing for too long, but I've now got to the point where I don't even both trying and just persevere doing the rubbing in by hand.

  2. Cupcake Kelly says:

    Thanks for the tip about the pastry trimming. All my pie and tart crusts end up looking funky along the edges!

  3. smilernpb says:

    Gosh that looks YUM! Thanks.

  4. Maxine Bateman says:


    I have just found your blog and I just have to say how great it is! I love the photos you take which show the steps becasue although generally I am quite confident in the kitchen it is great to know what it should look like at different stages!

    This tart looks delicious and think I may have a go this weekend :o)


  5. Lisa Shannon says:

    Mmm looks lovely, going out now to get ingredients – I have to try it.
    Thanks Ruth
    Lisa xx

  6. Anonymous says:

    Gosh Ruth, this is divine!
    Write a cookbook please?!

  7. Ruth says:

    Matt – as long as you stop the processor when the pastry comes together it really should be fine. If you let it whizz round too long yes it will be chewy and horrible.

    Hi Maxine – welcome to the gang!

  8. Anonymous says:

    I think that your blog is great!
    I was wondering if you could make the pastry using just butter or whether the lard is necessary?


  9. Ruth says:

    Yes you can use all butter instead of the butter and lard x

  10. Helen @ Fuss Free Flavours says:

    That looks amazing Ruth, and has reminded me that it is lunch time!

  11. Anonymous says:

    I made this tart today, it went down a treat.

  12. Mandy says:

    I made this for dinner yesterday and not being very good at pastry I was very impressed with the result, it was so yummy! My pastry was a bit crumbly and I ended up doing more repairs but it tasted fine! Perhaps I need to practise more with the pastry – I just can't seem to get it! Thanks for the receipe, I highly recommend (it was just as nice cold for lunch today!)

  13. KateW says:

    Just wanted to say thank you for another lovely recipe, I made this at the weekend along with a beetroot salad, roast chicken and homemade Ciabatta and it was absolutely wonderful.

  14. traceyh says:

    i have been looking forward to cooking this recipe,got around to it today…
    have to say it was well worth the wait,really yummy and right up my street!
    think im in love……….lol
    will be doing this one again and again.
    a big thankyou ruth for another fab recipe xx

  15. Charlotte says:

    Oh. Oh dear. I might have ruined mine a bit 😉
    I should point out that I am a complete novice at cooking/ baking so I’m not really surprised. But I didn’t do a good job at rolling the pastry out – I made it quite even but it only just fit the tin (it looked like it would break if I rolled it more!); once in tin I tried to roll off the excess pastry but that didn’t really work so just picked bits off instead but ended up making it too short; then despite filling the case with greaseproof paper and dry rice the pastry still ended up bubbling (have just read elsewhere that it’d be a good idea to prick it with a fork before baking); then I cooked the spinach but probably did it for a bit too long and forgot to add the salt; then I mixed the milk etc but forgot to season it; then I poured it into the tin but a bit of the crust was too short so loads of the mixture leaked over the side, which proceeded to go through the removable base and all over my cooker. I will be interested to see how this turns out…

  16. Kelly Baker says:

    Yummy, yummy, yummy…..made this for Easter Saturday Dinner and it came out perfectly and tasted fantastic

  17. Chrissie Payne says:

    Looks scrumptious! Will definitely be giving this a go.
    Thank you.

  18. Linsey slater says:

    Wish I was any good at pastry and I have a go as it sounds delicious!

  19. Naomi Taylor says:

    Great snack for when guests are round over the holidays!

  20. Ruth Rooke says:

    Hi Ruth, I finally got around to baking this tart this week and it is absolutely delicious, thanks so much for yet another fab recipe 🙂

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