Method

Roast the peppers on a baking tray in the oven (at 220 °C) or directly in the flame of a stovetop gas plate until the skins are well charred. Once charred, place the peppers in a bowl and cover with plastic wrap or place into a plastic bag to sweat. After 5-10 minutes, peel the skins and cut the peppers into chunks/strips (discard the seeds).

In the meanwhile, sauté the onions in olive oil until soft; add the sugar in the last 5 minutes and caramelise.

Whisk together the eggs, cream, milk and seasoning.

Adjust the oven temperature to 180 °C.

Unroll the puff pastry sheet and roll out with a rolling pin to make the pastry big enough to line the base of a loose-bottomed tart tin. Roll gently, you want to stretch the pastry but not make it too thin, do it just enough to cover the base of the tart tin, with enough pastry to press into the sides. Lift the pastry carefully and lay it over the tin base. Adjust the pastry into the tin and press into the sides gently; once the inside of the tin is covered, you can run your finger along the top edge and trim off the remaining pastry to create a neat shell. Prick the pastry with a fork a few times.

Add the caramelised onions to the base, followed by the red pepper chunks and Chevin slices. Pour the egg mixture into the tin and place into the oven. Bake for about 40 minutes until the top looks golden and set.

Allow to cool slightly before serving.  You can opt to top your tart with fresh rocket, slices of Prosciutto and Parmesan shavings.