Tasty mixed pepper tart for a light lunch

On the lookout for a new enjoyable snack, I chatted to my neighbour David, a young chef to be with an interest in pastry. He recommended a simple pastry dish, the mixed pepper tart.
For a small tart, I would need:

• 100g plain flower
• 25g butter
• 25g lard
• a teaspoon or so of water to help bind

(David recommends using the butter lard mixture because as it prevents the pastry cracking as it would with butter alone)

• Sieve the flour into a bowl
• Add the copped butter and lard
• work in with fingers to breadcrumb consistency
• add water sparingly until bound together
• Chill in fridge for 20 - 30 minutes for easier preparation later

In the meantime prepare the filling:

• Two halves of different coloured peppers
• half an onion
• small clove of garlic
• salt and pepper to taste/season
• 1 small egg
• about 100ml milk

• finely chop the onion and garlic
• fry them lightly in oil 
• chop and add the peppers
• carry on cooking gently until the peppers are nice and soft
• add the seasoning to taste
• Optional, add some basil for additional flavour
• take out to cool
• Whisk the egg with the milk lightly in a jug

Now we need to prepare the pastry

• Take pastry out of the fridge
• onto a floured surface and with a floury rolling pin, roll out the pastry to about 3mm -4mm thickness
• Line a suitably sized oven proof dish or tin with butter
• Wrap pastry around rolling pin and carefully deposit in dish
• tamp down gently
• remove excess above dish rim with a knife
• add the pepper and onion mixture
• add the whisked milk and egg

Cook in a preheated oven at 180 degC for about 20 minutes or until lightly golden and set.
Serve hot, perhaps with a light salad as an accompaniment!

Guess what ! will be trying tomorrow!