* 340g pâte brisée
* 170g fine Green beans, trimmed, Boiled and drained
* Seasoning
* 5 Roasted red peppers, skins removed and Diced
* 1 Egg, beaten
* 2 Egg yolks, beaten
* 200ml Double cream
* Pinch of Nutmeg
* Chives or Parsley, finely chopped, to garnish

===Method===
* Roll out the Pastry thinly and use it to line a loose bottomed 35 x 11 cm and 2.5 cm deep tranche tin.
* Place in the Fridge for 20 minutes.
* Preheat the Oven to 190° C (375° F - gas 5) and Bake the case blind for 20 minutes.
* Remove the Baking beans and paper, reduce the Oven to 170° C (325° F - gas 3) and Bake the case for a further 10 minutes.
* Cover the bottom of the case with the Diced Red peppers.
* Whisk the Eggs, Cream, seasoning and Nutmeg and pour three-quarters of the mixture over the Peppers.
* Arrange the drained Beans over the top and then pour over the remaining Egg and Cream mixture - you may find, as I did, that you have some mixture left over.
* Bake for 30 minutes and let wait on a wire rack for 20 minutes before unmolding.
* Garnish with the chopped Herbs and serve warm.

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