Ingredients
- For the shortcrust pastry250 g flour½ tbsp Espelette chilli pepper155 g salted butter1 eggSome cold waterFor the filling2 red and 1 yellow bell peppers250 g Luxlait cottage cheese15 cl Luxlait liquid cream3 eggs50 g freshly grated Parmesan cheese20 g Luxlait Emmental cheese½ tbsp Espelette chilli pepperSalt and freshly ground pepper
Instructions
Grilled peppers
1. Preheat the oven to 220°C. Brush the bell peppers with some olive oil and place them in an ovenproof dish.
2. Bake for 30 minutes, the skin should begin to blacken in some places, but still be a little firm. 3 Peel the peppers and cut them into strips, set aside.
Topping
1. Break the eggs into a bowl.
2. Add the cottage cheese and the cream and mix.
3. Add the Espelette pepper and the Parmesan cheese and mix. Season with salt and pepper to taste and adjust the seasoning if necessary.
Shortcrust pastry base
1. Put flour and Espelette pepper in a large bowl, form a well, add the butter cut into small pieces and the beaten egg. Knead to a firm dough.
2. Spread the dough on a sheet of baking paper and place in a tart tin. Add a little cold water if necessary. Place in the fridge for 15 minutes.
3. Heat the oven to 185°C. Bake the dough for 10 minutes.
4. Spread the pepper strips onto the shortcrust pastry and add the filling on top. Sprinkle with Emmental cheese.
5. Put it back in the oven and bake for another 30 minutes until the tart is golden brown.
6. Allow to cool and serve.
