Savory pepper tart

Name: Savory pepper tart
Ingredients: 1 kapia pepper; 100 g pork tenderloin; 1/2 medium onion (75 g); 1 spring onion (15 g); 10 g butter; 3 eggs; 100 g semi-hard cheese; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 1/2 teaspoon oregano; 1/2 teaspoon basil; 5 g butter; 2 tablespoons breadcrumbs; 1 medium tomato (120 g); 6 olives

Appetizers - Savory pepper tart by Semenica J. - Recipia

Savory pepper tart is served warm or at room temperature, cut into slices, as a snack before a meal. The eggs bind the pepper, onion and pork tenderloin, while the browned cheese forms a thin layer on top with a soft middle. I only add spring onion when I have some on hand, and cut the tart into small squares to serve. Prep: 20 minutes. Cook: 24 minutes. Rest: 10 minutes. Total time: 54 minutes. Servings: 4. Approximately 250 kcal and 16 g protein per serving.

Ingredients

1 kapia pepper
100 g pork tenderloin
1/2 medium onion (75 g)
1 spring onion (15 g)
10 g butter
3 eggs
100 g semi-hard cheese
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon oregano
1/2 teaspoon basil
5 g butter
2 tablespoons breadcrumbs
1 medium tomato (120 g)
6 olives

Preparation

1. Preheat the oven to 180°C. Cut the pepper and pork tenderloin into small cubes, the onion into julienne strips, and the spring onion into thin rounds. 2. Melt 10 g of butter in a frying pan. Add the pepper, pork tenderloin and onion and sauté for 4 minutes, stirring, until the onion softens and the pepper starts to glisten. 3. Take the pan off the heat and let the mixture cool for 10 minutes. 4. Grate the cheese. Lightly beat the eggs, then mix them with 80 g of cheese, the salt, pepper, oregano and basil. Fold in the cooled mixture and spring onion; the mixture should be uniform. 5. Grease the baking dish with 5 g of butter and coat it with the breadcrumbs. Pour in the mixture and sprinkle the remaining 20 g of cheese on top. Arrange the thin tomato slices and olives over it. 6. Bake for 20-25 minutes at 180°C, until the middle is set and the edges are lightly browned.

Notes

Cover and refrigerate any leftover slices for up to 3 days; reheat only the portion you’re going to eat so the tart doesn’t dry out. Pork tenderloin cut into small cubes cooks evenly, while thick slices need to be cut smaller before they go in the pan. Choose a meaty kapia pepper with thick walls, which keeps its shape well as it softens. Very juicy tomatoes can leave liquid on the surface, so pat the slices dry before arranging them. If the cured meat and cheese are salty, use less salt in the eggs. Cooked ham can replace the pork tenderloin, still 100 g. Finely grated cheese melts quickly; a drier one may brown on top before the middle has set. The breadcrumbs contain gluten, and the tart also contains dairy and eggs. Serve it with a simple green salad.