This tart is deceptively delicious. It’s made from a few humble vegetables (and rather a lot of cream), but ends up as one of the most delicious medley of flavours you could ever hope to experience. I know it sounds like I’m exaggerating, but I’m not. Yum.

A bit of roasting, sauteéing, slicing, chopping, rolling, and whisking will have you most of the way to finished. This tart isn’t quick to make, but it’s not difficult, and it’s worth it. Most of the tasks let you do other things in the meantime, so you can feel all efficient and stuff.

Roasted Red Pepper & Leek Tart

1 recipe pastry, chilled, rolled, and in a tart pan

Olive oil
1 red bell pepper
1 leek, sliced

2/3 cup heavy cream
2 tbsp pesto
3 eggs
1 tsp black pepper
½ tsp salt

Preheat the broiler. Coat the bell pepper in oil and roast it under the broiler until it’s super black. You’ll need to rotate it to get it black all over.

Heat some oil in a skillet over medium heat and sauté the sliced leek until it’s soft and a little bit browned. Remove from heat and let cool.

After the bell pepper is done roasting cool the oven down to 400ºF. Poke a few holes in the bottom of the pastry in the tart pan and blind bake for about 10 minutes until it’s a bit browned. Remove it form the oven and let it cool on a rack while you make the custard. Lower the oven to 350ºF.

Whisk together the cream, pesto, eggs, pepper, and salt. Slough the blackened skin off the bell pepper, discard the stem and seeds, and slice lengthwise. Spread the leeks over the bottom of the pastry, and then arrange the pepper slices in a radial pattern. Pour the custard overtop.

Bake in a 350ºF oven until a knife inserted in the centre comes out clean, about 40ish minutes. Devour!

What’s your favourite kind of tart? Remember, every post you comment on is an entry in the monthly contest!