Paprika Tart with Olives

Ingredients

• 2 red bell peppers
• 1 green bell pepper
• 1 onion
• 3 Garlic cloves
• 3 tbsp olive oil
• 80 g green olives (pitted)
• 1 tbsp fresh oregano leaves
• Salt
• pepper (ground)
• 400 ml chopped tomatoes (1 can)
• 60 g grated Parmesan

Instructions

1. 1.

   Sift the flour into a bowl. Distribute small pieces of butter over it. Rub flour and butter together with your hands. Add salt and egg, then quickly knead into a smooth dough. Wrap the dough in cling film and refrigerate for 2 hours.

2. 2.

   Meanwhile wash, trim, and slice the peppers into strips. Peel and chop the onion and garlic. Heat olive oil in a pan, sauté onions, garlic, and peppers while stirring occasionally for 5 minutes. Season with salt and pepper. Slice olives, add oregano, and let the mixture cool. Preheat the oven to 180°C (356°F) fan‑forced. Butter the tart tin.

3. 3.

   Roll out the dough on a floured surface into a circle and line the tin. Spread chopped tomatoes over the base, then top with the pan mixture. Sprinkle Parmesan on top and bake in the preheated oven for 35 minutes. Serve hot or cold, cut into pieces.