Spiced Pumpkin and Roasted Pepper Tart

Adding chilli flakes to the pumpkin gives an instant kick to this sweet yet savoury tart.

Ingredients
Half a pumpkin 
1 red pepper
1 yellow pepper
1 orange pepper
2 tsps dried chilli flakes (more for extra spice)
1 tbls olive oil
1 egg
50ml milk
1 measure short crust pastry

Roughly chop the pumpkin and remove the seeds, leaving the skin on. Mix the chilli flakes into the oil and then rub onto the exposed flesh of the pumpkin. Bake at 200C for 30 minutes or until the pumpkin is soft. Scoop out the flesh with a spoon, mash and set aside.

Halve and de-seed the peppers, lay skin side up in a roasting pan or sheet and grill on high heat for 30 minutes until skins are blackened and blistering. Remove and place in a sealed plastic bag to cool. Once cool enough to handle, remove the skins then slice the pepper halves into thick strips.

Prepare your pastry, roll out and line a 9" loose bottom pie dish. cover with baking parchment and top with dried beans then bake at 200C for 15 minutes. Remove the beans and bake for a further 15 minutes.

Fill the pastry case with the pumpkin and smooth the top. Layer with the sliced peppers. beat the egg with the milk and pour over the pumpkin and peppers. Bake for 35 minutes at 200C until the egg is firm and the pastry crust has browned.