Fetta and roast capsicum tart

Whip up this easy vegetarian tart in just 40 minutes, filled with rich Mediterranean flavours!

Recipe «Fetta and roast capsicum tart» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 2 sheets frozen puff pastry, partially thawed, 1 egg, lightly whisked, 1/4 red onion, finely chopped, 1 tsp finely grated lemon rind, 1/2 cup fresh basil leaves, finely chopped, plus extra to serve , 360g leftover roast capsicum, 200g feta, crumbled .

Ingredients:

• 2 sheets frozen puff pastry, partially thawed 
• 1 egg, lightly whisked 
• 1/4 red onion, finely chopped 
• 1 tsp finely grated lemon rind 
• 1/2 cup fresh basil leaves, finely chopped, plus extra to serve 
• 360g leftover roast capsicum 
• 200g feta, crumbled 

Instructions

1. Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place 1 pastry sheet on the prepared tray. Top with the remaining pastry sheet and press to seal. Use a small, sharp knife to score the pastry to create a 1.5cm-wide border (don’t cut all the way through). Use a fork to prick the centre.
2. Reserve 2 tablespoons egg. Brush the remaining egg over the pastry. Bake for 12 minutes or until light golden. Set aside to cool for 5 minutes. If the tart centre is puffed, press down gently.
3. Process onion, rind, basil, reserved egg and 150g fetta in a food processor until smooth. Transfer to a bowl. Stir in half the capsicum. Spread mixture over centre of pastry. Top with remaining capsicum and fetta. Season. Bake for 16-18 minutes or until set and pastry is cooked through. Cool for 5 minutes. Sprinkle with extra basil.