IMPRESS GUESTS at your next lunch with TRISH DESEINE‘s delicious shallot and pepper tart …
Buckwheat flour gives a lovely, nutty flavour to the pastry in this pretty little tart, and it’s gluten free. But if its extremely sandy texture in pastry isn’t your thing, mix it with plain or wholemeal flour.
25 minutes preparation
20 minutes chilling
30 minutes baking
300g buckwheat flour
125g cold butter, cut into small cubes
1 egg, beaten
2 tablespoons very cold water
2 red peppers, sliced, seeds removed
1 yellow pepper sliced, seeds removed
2 shallots, peeled and sliced
1 garlic clove, peeled and sliced
6/8 cherry tomatoes, cut in half
2 tablespoons olive oil
A sprig of rosemary or thyme
Salt and pepper
Sieve the flour into a large baking bowl. Rub the butter into it with your fingers, until the mixture resembles breadcrumbs.
Add the egg and half the water and using a fork, stir them though the pastry until it begins to form small clumps. Use your hands, and the rest of the water if needs be, to bring it all together into a firm ball. Wrap in cling film and chill for 20 minutes or so.
Pre heat the oven to 180°c. Roll out the pastry and set it into a tart base.
Scatter the vegetables onto the base, mixing them up with the rosemary. Drizzle the olive oil over them, squeeze the half lemon then cut it into two or three pieces and add to the vegetables.
Season with salt and pepper and bake for 30 to 40 minutes, until the vegetables are tender and the pastry crisp.
Remove from the oven and leave to cool for a few minutes before serving.
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