Bits on the side, GadgetsAdam SmithMay 03, 2019Tapas, Peppers, Vegetarian, Gadgets

Pimiento Tarts

Bits on the side, GadgetsAdam SmithMay 03, 2019Tapas, Peppers, Vegetarian, Gadgets

Whilst cook book browsing, I came across this little gem as I love a good tart.
It also gave me an excuse to add some kitchen tools to the collection.

Some nice little tart tins with removable bottoms.

These tarts are simple little numbers to make, take very little time or effort and come out a treat though they don’t last long. Also with the filling options you can be as creative as you like. Maybe some ham and leek, asparagus, or spinach and roasted butternut squash.

Step 1 - The peppers

Heat the grill to medium
On a tray, spread out the peppers and put under the grill
Whilst these are charring, get on with step 2 but remember to turn after 10 minutes
When they are thoroughly cooked through pull them out, put them in a bowl and cover with cling film to steam

Step 2 - The pastry

In a bowl, sift your flour and salt
Dice up the butter and rub it into the salty flour until you have a consistency of course sand
Add the water, a tablespoon at a time, until you can bring it all together into a smooth dough, don’t overwork it
Switch your grill to oven mode at 200 C once your peppers are cooked
Roll out the dough to a 3-4 mm on a well floured surface
With a round template that’s a little wider than your tins, cut circles and place in each tart case, lightly pressing into the crinkles
Top Tip: Turn over the tin and press down to make it easy to remove the excess pastry
Either with some baking beans or crumpled up tin foil in each case, blind bake the tarts for 10 minutes

Step 3 - Bring it all together

Take the peppers, remove the stalks and run a sharp knife down the side so it opens flat. Remove any seeds
Slice the peppers roughly into strips
In each blind baked tart case, distribute the peppers, trying to mix up the colours
In a bowl, add the cream, egg and season well then give it all a good whisk
Pour evenly into each tart making sure to not fill right up to the top
Sprinkle a generous portion of grated Parmesan over each tart
Bake in the oven for 15-20 minutes. You know they are ready when lightly browned and they don’t wobble when you give the tray a shake

Step 4 - Removal

Once the tarts have cooked and cooled a little they are ready to be removed from their cases. To help with this, I use a spirit measure. Anything smaller than the opening of the tart case will do
Place the tart on the top and a light push should be enough for it to pop right out and the base should peel straight off
Server with a salad or just on a plate along with a spread of other delicious treats