π₯πΆοΈ Thin Tart with Roasted Peppers, Feta & Fresh Basil
π¨βπ©βπ§βπ¦ Serves: 4 people
β±οΈ Prep time: 20 minutes
π₯ Cooking time: 25 minutes
π Ingredients (for 4 servings)
π₯§ Thin tart pastry β 1 disk, 26 cm (about 230 g)
π§ Feta β 120 g (crumbled, slightly moist texture)
πΆοΈ Red bell pepper β 1 (thick strips, roasted)
πΆοΈ Yellow bell pepper β 1 (thick strips, roasted)
πΏ Fresh basil β 8 large leaves (whole for garnish)
π§ Garlic β Β½ clove (finely chopped or grated)
π« Olive oil β 2 tbsp
π§ Salt β 1 pinch
β« Freshly ground black pepper β Β½ tsp
πΏ Dried oregano β Β½ tsp
πͺ Step-by-Step Preparation
1οΈβ£ π₯ Roast the peppers
Preheat the oven to 200Β°C (390Β°F).
Slice the bell peppers into thick strips and arrange them on a baking tray.
Drizzle with olive oil π«, sprinkle with a pinch of salt π§ and pepper β«.
Roast for 15 minutes until the edges are lightly caramelized and softened π―.
2οΈβ£ π₯§ Pre-bake the pastry
Place the tart pastry on a baking sheet lined with parchment paper.
Lightly prick the center with a fork π΄.
Brush lightly with olive oil π«.
Pre-bake for 10 minutes at 180Β°C (355Β°F) β this keeps the base crisp and prevents sogginess.
Next Page
