Riverford Wicked Leeks
Sweet and sour pepper tart with basil custard recipe image

Print Sweet and sour pepper tart with basil custard

This is based on a simple tart that is often served as a starter, but it would work just as well for any occasion.


Starter recipes  


  • for the pastry:
  • 175g plain flour
  • 1 tsp caster sugar
  • Pinch salt
  • 125g cold unsalted butter, cubed
  • About 3 tbsp cold water
  • for the filling:
  • 2 tbsp olive oil
  • 1 onion, thinly sliced
  • 3 red peppers, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tbsp sugar
  • 1 tbsp balsamic vinegar
  • 2 eggs
  • 200ml crème fraîche
  • 1 tbsp Parmesan cheese, freshly grated
  • Handful fresh basil leaves, shredded
  • Salt & pepper


  1. First make the pastry. Put the flour, sugar and salt in a food processor and blitz briefly to mix. Add the butter and pulse until the mixture resembles fine breadcrumbs.
  2. Transfer to a bowl and stir in enough water to make a dough. Wrap in clingfilm and chill for at least 30 minutes (you can make the filling while the pastry is chilling).
  3. Preheat oven to 180°C/Gas 4.
  4. Make the filling. Heat the olive oil in a pan, add the onion and cook gently for 10 minutes. Add the red peppers and cook for 20 minutes, until soft.
  5. Stir in the garlic and cook for 5 minutes. Turn the heat up, add the sugar and cook until caramelised.
  6. Stir in the balsamic vinegar, reduce the heat and cook for 4 minutes. Remove from the heat and leave to cool.
  7. In a separate bowl, lightly beat the eggs with the crème fraîche, some seasoning and half the Parmesan. Mix the shredded basil leaves into this custard.
  8. Roll the pastry onto a lightly floured surface and use to line a 24cm loose-bottomed flan tin.
  9. Cover the base and sides with a piece of baking parchment and fill with baking beans. Place on a baking sheet in an oven and bake for 15-20 minutes, until golden brown, removing the paper and beans for the last 5 minutes or so.
  10. Remove from the oven and leave to cool. Reduce oven to 140°C/Gas 1. Place the pepper mixture in the pastry case, pour in the basil custard and sprinkle over the remaining Parmesan.
  11. Bake for 30 minutes or until set. Serve warm.
want to cook with fresh ingredients? try one of our award winning veg boxes