Serves: 1 tart - serves 8 • Prep Time: 30 + 40 minutes • Cooking Time: 1h
We like to eat quiches all year round, especially the summer version
1 tbsp Espelette chilli pepper
1 some cold water
2 red peppers
1 yellow pepper
50 g freshly grated Parmesan cheese
1 pinch of salt & pepper
Preheat the oven to 220°C. Brush the bell peppers with some olive oil and place them in an ovenproof dish.
Bake for 30 minutes, the skin should begin to blacken in some places, but still be a little firm. Peel the peppers and cut them into strips, set aside.
Break 3 eggs into a bowl. Add the cottage cheese and the cream and mix. Add some Espelette pepper and the Parmesan cheese and mix. Season with salt and pepper to taste and adjust the seasoning if necessary.
Put flour and Espelette pepper in a large bowl, form a well, add the butter cut into small pieces and one beaten egg. Knead to a firm dough.
Spread the dough on a sheet of baking paper and place in a tart tin. Add a little cold water if necessary. Place in the fridge for 15 minutes.
Heat the oven to 185°C. Bake the dough for 10 minutes.
Spread the pepper strips onto the shortcrust pastry and add the filling on top. Sprinkle with Emmental cheese.
Put it back in the oven and bake for another 30 minutes until the tart is golden brown. Allow to cool and serve.