Leek & Capsicum Tart

base:

150 g of Fazer rye crisps

100 g of margarine or butter

jelly:

5-6 leaves of gelatine OR 5 teaspoons agar-agar

200ml strong vegetable stock

300g creme fraiche

200g cream cheese

100ml chopped leek

100ml cubed red peppers

100ml sliced black olives

100ml frozen corn

1/2 teaspoon black pepper

for decoration: smoked fish, prawn, and/or red caviar

Method:

If you use gelatine, put them in cold water to just over soften.

Prepare the base: Crush the crisps Melt the butter or margarine. Combine the fat and crisps and press the mixture onto a bottom of a tart dish (approximately 200mm diameter).

Prepare the jelly: Heat the vegetable broth, take off the heat and dissolve the well squeezed gelatine or agar-agar. Stir in the cream and cream cheese and mix well. Add the vegetables and spices. Spread the jelly on top of the base. Let it set in the fridge, and serve for example as a starter or as part of a Scandinavian smörgåsbord buffet.