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1
Preheat the oven to 475F.
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2
First roast the red bell peppers.
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3
Place them on a baking sheet and rub the surface with a little olive oil.
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4
Bake in the oven for 20-30 minutes, until they are soft and the skin blisters.
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5
Put them in a bowl and cover with plastic wrap.
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6
Leave until cool enough to handle.
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7
Peel the peppers and remove the stalk and seeds but dont wash away the sweet juices.
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8
Cut into strips.
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9
Reduce the oven temperature to 350F.
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10
Make the savory pastry following the recipe.
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11
Roll out the pastry on a very lightly rice-floured board.
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12
Line the pan with the pastry to a thickness of about Ysin.
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13
Line to the top with parchment paper and fill with baking beans.
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14
Chill the pastry for a further 15-20 minutes and then bake the tart base blind for 15 minutes or until pale golden.
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15
Remove the beans and paper, brush the tart shell with a little beaten egg and return to the oven for a further 2 minutes.
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16
This seals the pastry and helps to avoid a soggy bottom!
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17
Crumble the feta cheese using the tips of your fingers and spread half the cheese over the base of the pastry.
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18
Arrange a layer of roasted pepper strips and basil leaves on top.
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19
Season with a little salt and freshly ground black pepper and a sprinkle of sugar or balsamic vinegar (take care when seasoning as feta is quite salty).
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20
Cover with a layer of tomato fondue and spread the remaining feta cheese over.
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21
Return the tart to the oven for 10-15 minutes until it is hot and bubbly.
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22
Drizzle the tart generously with pesto and serve immediately.
