1x23cm (9-inch) ready baked short pastry shell
45 ml (1.5 fl oz.) olive oil
2 onions, thinly sliced
250g (8.9 oz.) butternut, cubed
250g (8.9 o.z.) Whole Hot Peppadew® Sweet Piquanté Peppers, drained and halved
100g (3.5 oz.) goat cheese, cut into 1 cm thick slices
8 large garlic cloves
375 ml (1 ½ cups) cream
30 ml (2 tbsp) fresh herbs, such as thyme, oregano and tarragon
salt and white pepper to taste
Preheat the oven to 180 ˚C.
Prepare the filling. Heat 15 ml of the olive oil in a large saucepan and sauté the onions until softened and just starting to brown. Transfer from the frying pan to a bowl with a slotted spoon to drain the excess oil. Set aside.
Toss the butternut with 30 ml of olive oil in a roasting tin and season with salt. Roast in the oven for 30 minutes until the butternut is cooked and starts to brown. Transfer from the roasting tin to a plate with a slotted spoon to drain the excess oil. Set aside.
Make the savoury custard. Simmer the garlic in enough water to cover for 30 minutes until very soft. Drain and cool down. Skin the garlic and mash to a paste.
Infuse the cream with the herbs. Place the herbs with the cream in a saucepan and bring to the boil. Remove from the heat immediately and set aside for 30 minutes. Stir a little cream into the mashed garlic and then stir the garlic into the cream. Mix well. Beat the eggs and mix into the cream. Set aside.
Spoon the onions, butternut and Whole Hot Peppadew® Sweet Piquanté Peppers onto the pastry shell. Pour over the custard and place the goat cheese slices on top. Bake in the oven for 35 minutes until the custard is set. Remove from the oven and rest the savoury tart for 3 minutes. It is now ready to serve.
The savoury custard used in the filling is flavoured with stewed garlic and it is simply delicious. Serve a generous slice with a green salad for a lunchtime treat.