An Irresistible Summer Tomato Tart - easier than all the wording it takes to tell you about it!!

Preparation time 30 mins
Cooking time 30 mins
Healthy and Gluton Free tart which would go well with a salad of rocket leaves or a good green salad. You might like to substitute goat's cheese or buffalo mozzarella for feta occasionally.
Ingredients: 2 red peppers, 1 tbsp extra virgin olive oil, 1/2 quantity of pastry or 9 inch bought pastry shell, rice flour, for dusting, egg wash, 175g/6oz feta cheese, 10 or more basil leaves, salt and freshly ground pepper, sugar (or balsamic vinegar) 8 tbsp tomato fondue (see below) 2-3 tbsp gluten-free pesto For the tomato fondue: 2 tbsp extra virgin olive oil, 110g/4oz onions, sliced1 garlic clove, crushed, 900g/2lb very ripe tomatoes, peeled, in summer, or 2½ x 400g/14oz cans tomatoes in wintersalt, freshly ground black pepper and sugar, to taste, 1 tbsp any of the following:freshly chopped mint or torn basil or a mixture of thyme, parsley, lemon balm and marjorama few drops of balsamic vinegar NB: This makes more than the required amount of tomato fondue. However, the remainder can be used as a sauce for pasta, a filling for omelettes, a topping for pizza or a base for bean stews.
Method1. For the tomato fondue, heat the oil in a heavy-based cast-iron or stainless-steel saucepan. Add the onions and garlic, toss until coated, cover and sweat on a gentle heat until soft but not coloured. It is vital for the success of this dish that the onions are completely soft before the tomatoes are added. Slice the peeled fresh or canned tomatoes and add with all the juice to the onions.2. Season with salt, freshly ground black pepper and sugar (canned tomatoes need lots of sugar because of their high acidity). Add the herbs. Cook, covered, for 10 minutes. Remove the lid and continue to cook for about 10 minutes more, or until the tomato softens. Cook fresh tomatoes for a shorter time to preserve the lively fresh flavour. 3. Add a few drops of balsamic vinegar at the end of cooking to greatly enhance the flavour.4. For the tart, preheat the oven to 250C/475F/Gas 9.5. First roast the red peppers. Place them on a baking tray and rub the surface with a little olive oil. Bake in the oven for 20-30 minutes, until they are soft and the skin blisters. Put them in a bowl and cover with cling film. Leave until cool enough to handle. Peel the peppers and remove the stalk and seeds but don't wash away the sweet juices. Cut into strips. 6. Reduce the oven temperature to 180C/350F/Gas 4.7. Make the savoury pastry following the recipe. Roll out the pastry on a very lightly rice-floured board. Line the tin with the pastry to a thickness of about 3mm/1/8in. Line to the top with parchment paper and fill with baking beans. Chill the pastry for a further 15-20 minutes and then bake the tart base blind for 15 minutes or until pale golden. 8. Remove the beans and paper, brush the tart shells with a little beaten egg and return to the oven for a further two minutes. This seals the pastry and helps to avoid a soggy bottom!9. Crumble the feta cheese using the tips of your fingers and spread half the cheese over the base of the pastry. Arrange a layer of roasted red pepper strips and basil leaves on top. 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). Cover with eight tablespoons of tomato fondue and spread the remaining feta cheese over. 10. Return the tart to the oven for 10-15 minutes until it is hot and bubbly. Drizzle the tart generously with pesto and serve immediately. It is much more than yummy!!!