225g plain flour
75g grated mature cheddar cheese
Egg white for brushing
For the Filling:
2 Tbsp oil
3 Romano peppers or 2 regular red peppers sliced
4 PEPPADEW® Mild peppers, sliced
2-3 garlic cloves, crushed
40g fresh whole meal breadcrumbs
1 Tbsp fresh thyme leaves
Salt and Pepper
About 12 baby tomatoes or 3 regular tomatoes, sliced
Make the pastry by putting the flour in a bowl and rubbing in the butter before adding the cheese and binding with a little iced water. Shape into a smooth ball, wrap in saran wrap and chill lightly. Heat the oil in a frying pan and sauté the Romano peppers or red peppers for 5 minutes. Add the PEPPADEW® peppers and garlic and cook over low heat until the peppers have softened and the garlic is aromatic. Set aside.
Preheat the oven to 200 C. Roll out the pastry and line a 23 cm pie dish. Bake blind for 10 minutes (see tip), remove lining paper and baking beans and brush the pastry with egg white. Return to the oven for 5 minutes. This seals the pastry and stops it from going soggy when you add the filling. Mix the breadcrumbs with the thyme. Add salt and grind in some black pepper. Spread the pepper mixture in the pie shell and cover with tomato slices. Season with salt and pepper, then sprinkle over the crumbs evenly. Bake for 30-35 minutes. Delicious hot or cold.
Baking blind involves putting a round of baking parchment over the raw pastry in the dish and weighting this down with baking beans setting the pastry by baking it briefly. No baking beans? Use marbles instead or even dried beans.