Red Pepper and Taleggio Tart
1 sheet of gluten free shortcrust pastry
200g sliced red, green and yellow peppers
1 finely chopped banana shallot
1 clove of garlic finely chopped
3 tbsp extra virgin olive oil
2 tbsp chopped chives
100g cubed taleggio cheese
Seasoning to taste
Add the chopped banana shallot, garlic and olive oil into a 30cm AGA Wok. Sauté on the simmering plate. When soft, add the sliced peppers.
Transfer the wok to the boiling plate, stirring occasionally.
When the peppers are cooked, check seasoning and set aside to cool.
Whilst the peppers are cooking, prepare your quiche tin with rectangular Bake-O-Glide and roll the pastry over.
When the peppers have cooled put them on top of the pastry. In a separate bowl beat the eggs, add the chopped chives and pour over.
Add the cubed Taleggio and place in the middle of the roasting oven for 15 minutes.
Then transfer the tin to the bottom of the baking oven, until the pastry looks rose in colour.
Remove when cooked and serve at once.