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Mediterranean bread tart

NZ Woman's Weekly

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This traditional mediterranean recipe combines the delicious tastes of pesto, capsicum, feta and chilli.

Preheat oven to 160C. Cut crusts from bread and discard. Spray one side of each bread slice with oil and use to line the base and sides of a 23cm springform tin, oil side out and overlapping if necessary. Bake for 45 minutes or until bread is dry and crisp.
Cut the 3 red and 3 yellow capsicums in half, remove seeds and place on an oven tray, cut side down. Grill until the kins blister and blacken. Remove from oven and, when cool enough to handle, remove skins. Cut into thirds.
Spread base of bread case with basil pesto. Arrange half the capsicum slices in the bread case, layering the colours.
Increase oven temperature to 180C. Lightly beat the egg and chilli together. Crumble feta into egg mixture. Spread mixture over capsicum. Top with the remaining capsicum. Bake for 20 mins or until warm and egg mixture is set. Serve warm or cold.