Chargrilling red capsicum is easy. Put the whole capsicum on a baking tray and cook for 30 mins, then transfer to a plastic bag and when cool simply peel and remove pulp.
200g red capsicum, chargrilled, diced
125g water crackers, crushed
2 tbsp shredded parmesan
60g butter, melted
120g baby spinach leaves
3 eggs, lightly beaten
250g cream cheese, at room temperature
200g cottage cheese
150g goat’s cheese (or fetta), crumbled
salt and pepper, to taste
1 Preheat oven to 200C and prepare chargrilled red capsicum. Reduce oven temperature to 180C. Grease a deep, round 20cm springform tin and put on a baking tray. Combine the crackers and parmesan in a bowl. Add butter and stir until well combined. Press biscuit mixture into base of prepared tin with the back of a spoon. Put in the freezer for 10 minutes.
2 Put spinach in a bowl and cover with boiling water. Stand for 1 minute or until wilted. Drain and rinse under cold water. Squeeze as much liquid from spinach as possible with your hands. Roughly chop.
3 Put eggs, cheeses, salt and pepper into a food processor and process for 1–2 minutes or until smooth. Pour cheese mixture into a bowl. Add spinach and capsicum. Gently stir until combined.
4 Pour mixture over biscuit base and smooth top. Bake for 45–50 minutes or until set. Stand for 10 minutes before releasing tin. Cut into wedges and serve.