Mediterranean Meatball Tart


Mediterranean Meatball Tart

  • 20 minutes
  • 70 minutes
  • 8 serves


225g (8oz) plain flour
125g (4oz) butter
1 tbsp olive oil
1 large red onion, sliced
1 orange pepper, deseeded, cored and roughly chopped
1 yellow pepper, deseeded, cored and roughly chopped
395g pack Scan Swedish Meatballs
3 large eggs, beaten
150ml (1/4 pint) single cream
3 tbsp fresh pesto sauce


Sift the flour into a large bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add 3-4 tablespoons and mix to form a firm dough. Knead lightly, then wrap in cling film and chill for 30 minutes.

Preheat the oven to 200°C/fan oven 180°C/Gas mark 6. Place a baking sheet on the middle shelf of the oven to preheat. Heat the oil in a large frying pan and fry the onions and peppers for 5-6 minutes until just beginning to soften.

Unwrap the pastry and roll out on a lightly floured work surface and use to line a 30 x 20cm (12in x 8in) fluted loose bottomed tart tin.

Prick the base with a fork, line with greaseproof paper and baking beans and bake for 15 minutes. Remove the baking beans and paper and return to the oven for 5-10 minutes until the pastry is golden. Lower the oven temperature to 190°C/fan 170°C/Gas mark 5.

Spread the onions, peppers and meatballs over the base. Whisk together the eggs, cream and pesto and season with freshly ground black pepper. Pour into the pastry case and bake for 25-30 minutes until the egg is set.

Serve with a crisp green salad.

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