Bell Pepper Tart
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 g flour
- 3 egg (s)
- 100 g butter, cold
- 3 bell peppers, red and yellow
- 0.5 ½ chilli pepper (s), red
- 200 g ham, cooked
- 2 tablespoon mustard (tarragon mustard)
- 500 g quark (layer cheese)
- 1 bunch chives
- Flour, to work with
Print Recipe
Pin Recipe Instructions
- Sift the flour onto a work surface. Make a well in the flour, add salt, 1 egg and butter in flakes. Chop everything until crumbly, then quickly work into a shortcrust pastry. Shape into a ball, wrap in foil and refrigerate for 30 minutes.
- Preheat the oven to 200 ° C.
- Cut the bell pepper into small cubes. Cut the chilli lengthways, core and cut into thin strips. Dice the ham.
- Roll out the dough on a floured work surface. Grease the tart pan, line with batter and form an edge. Prick the dough base several times with a fork, prebake in the oven at 200 ° C for 5 minutes.
- Mix the remaining eggs with the mustard. Lightly squeeze the layered cheese in a sieve and fold into the eggs. Fold in the chilli strips, ham and pepper cubes. Season the mixture with pepper, paprika powder, salt, lemon juice and zest.
- Spread the mixture on the dough. Bake in the oven on the lowest rack at 200 ° C for 45 minutes.
- Decorate with chives.
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