For the Peppers:

1. Preheat Oven 400 degrees F.
2. Cook the peppers either in the oven whole or on the stove top to a nice char.
3. Remove the peppers from the oven and allow to cool before scraping the char off.
4. Remove the seeds and slice the peppers into thin strips, add the capers, chopped sun dried tomatoes, salt and pepper.
5. Set this mixture aside while preparing the crust.

For the Pastry Crust:

1. In a bowl combine the flour, butter and salt.
2. Work this mixture with your clean fingers to form bread crumb like pieces.
3. Add the water while working the mixture into a smooth dough.
4. On a floured surface roll out the dough to ¼ inch thickness and cut into desired size for the tart pans.
5. Butter each tart tin and place the dough into the pan and prick the bottom of each tart with a fork.
6. Bake 10 minutes.

For the Filling:

1. Whisk the egg and the cream in a small bowl.
2. Fill each tart with the red pepper mixture and spoon the filling over each tart.
3. Top each tart with the grated cheese.
4. Bake 15 – 20 minutes.
5. Cool the tarts then remove from their tins and transfer to a wire rack.