Roasted red bell pepper and tomato custard baked on pastry with a sun-dried tomato garnish
Author:Tim
Prep Time:20
Cook Time:100
Total Time:2 hours
Yield:4 servings 1x
Ingredients
Scale
4 red bell peppers – deseeded and sliced
1/2 tsp smoked paprika
6 ripe red Roma tomatoes
2 TBL olive oil
2 large garlic cloves – chopped
2 anchovy fillets and all the oil in a 50 gram tin
1 TBL tomato paste
1 tsp fresh thyme leaves – minced
2 large eggs
1/4 cup parmesan – finely grated
1/2 tsp sea salt – more to taste
1/4 tsp freshly ground black pepper
1 pie crust
1/2 cup sun-dried tomatoes – drained and chopped in a food processor – garnish
Pesto Paste– chopped finely in a food processor
1/4 cup pine nuts – toasted golden brown
1/4 cup fresh parmesan – shredded
1 large garlic clove – peeled and minced
1/2 tsp kosher salt
5–6 oz basil leaves – destemmed
2 oz fresh chives – chopped
1 pinch finely ground black pepper
Olive oil (as little as possible to wet the mixture and make a paste)
Instructions
Pre-heat the oven to 350. Bring a pot of water to a rolling boil. Place the tomatoes in the water for 45-50 seconds. Strain them out with a large slotted spoon and remove the tomato skins. Cut them in half, trim off the stem end and remove the centers and seeds
Cut off the tops of the bell peppers. Slice them in half, remove the seeds and membranes and slice each half into 3 strips. Place the peppers and tomatoes in a large bowl. Season and toss with 1 tablespoon of olive oil, 1/2 tsp salt and 1/4 teaspoon of black pepper
Lightly spray a baking sheet with cooking spray. Spread the tomatoes and peppers on a baking sheet and roast in the top part of the oven for 50-55 minutes – set aside to cool
Place a silicone mat on a baking sheet and lightly spray with a non-stick cooking spray or smear with butter
Transfer the roasted peppers and tomatoes to a food processor, along with the 2 anchovy fillets and oil, tomato paste, garlic, paprika and thyme. Process until everything is reduced to a smooth mixture
Whisk the eggs and yolks together, then add to the blended mix and pulse briefly to combine
Raise the oven temp to 375 and lay the pie crust over the baking sheet. Place the 3.5” ring molds on the pie crust and press down to create the bottoms for the tartlets. Discard the excess pie crust
Spoon, spread and flatten 1/4th of the pesto in the bottom of each mold over the pastry crust. Follow by spooning 3/4 cup of the bell pepper filling on top. Spread and flatten with a spoon, then gently tap the baking sheet on the counter to make a flat and smooth surface about 1” thick. Place the baking sheet into the oven on the center rack for 35-40 minutes, or until it is firm and set in the center
Remove from the oven and let them rest for 10 minutes before removing the food molds to serve, or place in the fridge to chill
Serve warm or chilled. Garnish with the chopped sun-dried tomatoes and a green garnish of dill, rosemary or chives