Makes 12 slices
Preparation time: 15 min
Chilling time: 1 hour
Baking time: 35 min
330 ml (1⅓ c) flour
pinch of salt
125 ml (½ c) butter
30 ml (2 T) cold water
15 ml (1 T) oil
1 red pepper, chopped
2 garlic cloves, crushed
125 ml (½ c) grated mozzarella cheese
125 ml (½ c) finely chopped spinach
80 ml (⅓ c) cream
30 ml (2 T) grated Parmesan cheese
salt and pepper
1 Preheat the oven to 180 °C. Mix the flour, salt and butter with your fingertips until the mixture resembles breadcrumbs. Mix in the water to form a firm dough. Wrap in clingfilm and chill in the fridge for 1 hour.
2 On a lightly floured surface roll out the dough and cut out a circle to line a 20 cm loose-bottom fluted baking tin. Prick the dough with a fork and line with foil. Bake for 10 minutes.
3 Filling: Heat the oil in a small pan over medium heat and sauté the red pepper and garlic. Set aside to cool.
4 Combine the rest of the ingredients and stir in the cooled peppers. Pour into the crust.
5 Bake for 25 minutes or until the middle is set.
- Hope Malau