Any kinds or colour of peppers works for this. Just make sure the total net weight of peppers is the same. If you find yourself short, you can make up the weight with black olives and tiny tomatoes – it won’t be the same tart, but it will taste good.

Use a large serrated knife to slice this tart, because otherwise things get messy. Serves six.

2 yellow peppers (350g)
2 red peppers (350g)
4 romano peppers (500g)
10 mixed sweet mini peppers (aka chiquiño; 250g)
4 unpeeled garlic cloves
2 large red chillies
2 tbsp olive oil
15g oregano leaves
Salt and freshly ground black pepper
Plain flour, for dusting
320g puff-pastry (ready-rolled is fine)
150ml double cream
1 egg, lightly whisked
½ tsp smoked paprika
100g feta, crumbled into 2cm pieces

Heat the oven to 220C/425F/gas mark 7. Put all the peppers, garlic and chillies on a large oven tray lined with baking paper. Roast for 15 minutes, then lift the baby peppers, garlic and chilli from the tray. Pull off and discard the stalks from the baby peppers, but otherwise leave them whole and set aside. Put the garlic and chilli in a large bowl and cover with clingfilm. Leave the larger peppers to roast for 15 minutes more, until the skins are blackened, then add to the garlic and chilli bowl. Re-cover with the clingfilm and leave to steam for 10 minutes.

Once the peppers are cool enough to handle, peel the larger peppers and discard the skin and seeds. Cut the flesh into long, 2cm-wide strips and put in a colander to drain off any liquid. Peel the garlic and chillies, discarding the seeds of the latter, then finely slice both. Put in a bowl with the drained pepper strips, stir in the oil, 10g oregano, half a teaspoon of salt and a good grind of pepper and set aside.

Turn down the oven to 190C/375F/gas mark 5. Dust a work surface with only a tiny amount of flour, then roll the pastry into a circle 31cm in diameter and 3mm thick. Press the pastry into a 25cm tart tin, pushing it all the way into the edges (use excess pastry to patch up any gaps). Prick all over with a fork, then line with baking paper and fill with baking beans. Blind bake for 25 minutes, until the sides are golden-brown, then lift out the paper and beans, and bake for eight to 10 minutes, until the base is golden-brown. Remove and leave to cool.

In a small bowl, whisk the cream, egg, paprika, a quarter-teaspoon of salt and a grind of pepper. Spoon the pepper mixture into the tart shell, then pour the cream mix over the top. Put the whole baby peppers randomly into the mix, then dot the top with feta and the remaining oregano leaves. Bake for 25-30 minutes until the filling is set, puffed up and golden-brown. Serve warm or at room temperature.