All recipes serve 4
Red pepper and feta
350g shortcrust pastry
1 large knob butter
2 red peppers, sliced
1 onion, sliced
150ml double cream
150ml crème fraîche
2 eggs, beaten
200g feta, crumbled
1 handful basil, chopped
1 Roll out pastry. Grease 22cm metal flan tin and line with pastry. Line with greaseproof paper and baking beans and bake at 180C/Gas 4 for 15 minutes. Remove paper and beans and cook for 10 minutes more.
2 Heat butter in frying pan and gently cook onion and pepper until soft, about 10 minutes.
3 Beat together cream, crème fraîche, eggs and feta. Season. Add peppers and onion and pour into tart case. Cook for 30 minutes until golden. Serve.
