Additional Ingredients

200 ml	passata
1 tbsp	Tomato Puree
1	Fresh Rosemary sprig
1 tbsp	Olive Oil
1	Red Onion sliced
500 grams	Pepper mixed red and yellow, sliced
1 tbsp	Golden Caster Sugar (Billington's)
1	Happy Eggs large
3 tbsp	creme fraiche
4	Basil leaves, shredded
100 grams	Goats Cheese

How to make Pepper, Onion and Goats Cheese Tarts

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1. Wrap the butter in foil and place in the freezer for 20 minutes. Tip the flour into a large bowl. Coarsely grate the butter into the flour. Stir well then add 3-4 tablespoons cold water and bring it together in a ball. Wrap in cling film and chill for 30 minutes
2. Meanwhile, put the passata and tomato puree into a small pan and bring to the boil. Reduce the heat and simmer for 5 minutes until the mixture has thickened slightly, stir in the chopped rosemary and season with salt and pepper. Remove the pan from the heat and allow to cool. Heat the olive oil in a deep-sided frying pan and add the onion and peppers with the Billington’s golden caster sugar. Cook over a medium heat for 10-15 minutes until everything in the pan is beginning to brown and caramelise at the edges. Remove from the heat
3. Roll out the pastry and cut out 4 x 15cm (6in) circles and put them on a baking sheet. Turn up the edges slightly to form a small rim. Cover with cling film and allow to rest in the fridge for at least 30 minutes. Preheat the oven to 200C, fan 180C, Gas 6. Spread each base with the tomato mixture then top with the pepper and onion mixture. Pull the sides of the pastry up onto the peppers and onion and press down so that the pastry will retain its shape
4. Mix the egg and the crème fraiche together and stir in the basil. Spoon over the peppers – it won’t cover them completely. Cut the end rind off the goats’ cheese and then cut into 4 round slices. Put one slice on top of each tart. Bake in the oven for 20 minutes until the egg is set and the pastry is crisp. Allow to cool on a wire rack. Best made the day before.
5. Why not try: These can be made in a muffin tin lined with pieces of baking parchment, and circles of pastry cut out slightly smaller to fit.

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