A simple tart with rich flavours. Serve warm for lunch or cold for a picnic. It is quite fragile so is best sliced just before serving.

Ingredients
2 large red peppers, grilled and peeled
200ml cream
2 eggs
1 egg yolk
3-4 drops Tabasco sauce
Salt & pepper to taste
100g goat's milk cheese, grated or crumbled
3 sheets filo pastry
Olive oil

Method
Pre-heat oven to 180deg. Core and deseed the red peppers, chop roughly and put in a food processor with the cream, eggs, extra yolk, Tobasco, salt, pepper and 50g of the goat's milk cheese. Blend until smooth.

Brush each of the filo sheets with a little olive oil and line a 23cm removable base tart tin with the sheets, arranging them in three criss-cross layers, so the sheets overlap with no gaps and the edges are higher than the tin. Trim and flute the edges if you wish, but leave room for the tart to rise. Pour the filling into the tin, add the remaining 50g grated cheese and bake for 20-25 minutes.

The filling should be lightly set rather than firm.