Roasted capsicum, leek and oregano tart

Recipe~Finder

Cooking time: More than 1 hour

Cuisine: Modern Australian

Healthy options: Healthy; Vegetarian

Serves: 4

Type: Family; Budget; Kids; Easy; Cake

Tools

Kitchen friendly view

Photography: Andre Martin

By Jennene Plummer and Adelaide Lucas

Ingredients

10 slices wholemeal bread
1 leek, finely chopped
2 tbsp oregano, roughly chopped
1 red capsicum
100g fetta cheese
4 eggs
¼ cup cream

Preparation method

1. Preheat oven to 160°C. Lightly grease a 22cm pie dish.

2. Cut crusts from 10 slices wholemeal bread. Flatten each with a rolling pin and spray with olive oil. Line dish with bread slices, overlapping to cover dish. Press firmly into plate. Bake for 10 minutes, until golden.

3. Heat a frying pan on medium. Spray with olive oil. Cook 1 finely chopped leek and 2 tablespoons of roughly chopped oregano for 3-5 minutes.

4. Stir in 1 cup finely chopped roasted capsicum, 100g crumbled fetta and season to taste. Remove from heat.

5. In a bowl, whisk together 4 eggs and ¼ cup cream. Stir in leek mixture. Pour into tart case. Bake for 45-50 minutes, until set.

Tips: If desired, spread filling over centre of pastry and roll up into a sausage shape, cut into 2cm pieces and bake.

These may be prepared in advance and frozen for later use.

Also in this section

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Leek and mushroom freeform pie

Char-grilled leek, chèvre and mint omelettes

Leek and cheese flamiches

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