INGREDIENTS

INSTRUCTIONS

Pre-heat oven to 200 C (400 F/Gas 6). To make the pastry, mix the flour and
salt in a large bowl. Rub in 75 g (3 oz) of the butter until the mixture
resembles fine breadcrumbs.
In another bowl mix 2 tbsp iced water with the sugar and 1 tbsp of the oil.
Make a reservoir in the flour mixture, pour in the water mixture and, using
a spoon, combine gently. Form into a soft damp ball.
Wrap the pasrty in greaseproof paper and chill for 30 minutes. To prepare
filling, put pepper on a baking tray and roast in the oven for about 25
minutes, turning once during the cooking. Leave to cool for about 25
minutes then peel of skin and chop flesh.
Scrub the potatoes then cut into evenly sized pieces and steam for 5-10
minutes until tender.
Finely shred leeks. Crush the garlic. Heat remaining oil in a large frying
pan, add leeks and lightly fry for 5 minutes, until soft, then add crushed
garlic and ground almonds.
Heat the remaining butter in a saucepan, add mushrooms with plenty of salt
and pepper and a little of the rosemary and lightly fry for 5 minutes.
Roll out the pastry and use to line an 18cm (7 in) flan dish. Prick base
with a fork then bake blind in the oven at 200 C (400 F/Gas 6) for 10
minutes.
Grate the cheese. To assemble, cover the base with one third of the potato.
Add a layer of leeks, a quarter of the cheese, the remaining rosemary and
red pepper. Then add another one third of the potato, a quarter of the
cheese, the parsley, mushrooms, a quarter of the cheese, remaining potato
and then the remaining cheese. (Press the potato layers gently to flatten
them.) The finished mountain should be roughly conical in shape. Sprinkle
with paprika, beat the egg and pour over the top.
Bake at 200C (400F/Gas 6) for about 25 minutes until golden brown.
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