Tart or quiche? I’m not sure I know the difference, but either way I do know that I make a lot of them in the summer as they’re great at room temperature with a big fat salad for tea.
This tart is full of the flavours of Greece with feta, roast peppers and dill. I’m using Cretian thyme which is pretty pungent compared to the stuff we grow over here so use sparingly or it overwhelms everything.
The roasted peppers are out of a jar but if you have the BBQ on this summer you could roast some pretty easily yourself. I find the ones from Lidl massive so need one, but the ones from Sainsburys needs two. Just pat them down before putting them in or you’ll end up with the dreaded soggy bottom!
Also half a packet of ready made puff pastry is enough for me, but if you like a thick crust then go ahead and use it all- but use a bigger tart tin or there will be no room for filling.
- 1/2 packet / 250g puff pastry
- 3 eggs
- 150ml double cream
- 1-2 roasted peppers, excess oil dried off and thinly sliced
- 100g feta cheese, crumbled
- 1 tsp dried oregano
- 1 tsp dried thyme (1/2 if using the strong stuff from Crete)
- small handful fresh dill, finely chopped
- Salt and pepper
What you do
- Preheat oven to 200c
- Grease a tart tin
- Roll pastry to fit your tin and careful drape it in. I push it in from the bottom first then the sides. Roll your rolling pin over the top to remove the excess
- Prick the base with a fork . Line and fill with baking beans / rice / dried peas and bake for 10 mins
- Remove beans and bake for another 10 mins before removing from the oven. Make sure your tart tin is on a baking tray
- In a jug whisk together the eggs, cream, dried herbs, a pinch of salt and good grind of pepper
- Place the peppers on the base of the tart, then crumble over the cheese
- Pour over the liquid mix then top with a handful of dill
- Carefully back into the oven for 20-25 mins until the centre is baked and golden on topEnjoy a large slice with a Greek salad and maybe some tzatziki to use up the rest of the dill.