Dairy Free Sweet Pepper Tart
information
This recipe is Gluten free, Wheat free and Dairy free.
ingredients
4 large red peppers, cored and seeded
Olive oil
1 plump clove of garlic, peeled and crushed
1 teaspoon of marjoram leaves
1 teaspoon of balsamic vinegar
240 ml (8 fl oz) 1 cup of soya cream
6 large free-range egg yolks
Salt and freshly ground black pepper
A little caster (superfine) sugar
A few drops of (Gluten free) chilli sauce/oil
Pre-baked (WF/DF) shortcrust pastry case made in a 24 cm (10 inch) non-stick, loose-bottomed fluted flan tin
Cayenne pepper
140 g (5 oz) of lamb's lettuce (mache)
Olive oil
1 plump clove of garlic, peeled and crushed
1 teaspoon of marjoram leaves
1 teaspoon of balsamic vinegar
240 ml (8 fl oz) 1 cup of soya cream
6 large free-range egg yolks
Salt and freshly ground black pepper
A little caster (superfine) sugar
A few drops of (Gluten free) chilli sauce/oil
Pre-baked (WF/DF) shortcrust pastry case made in a 24 cm (10 inch) non-stick, loose-bottomed fluted flan tin
Cayenne pepper
140 g (5 oz) of lamb's lettuce (mache)
method
1. Preheat the oven to 200°C (400°F) Gas mark 6
2. Brush the peppers with olive oil and grill (broil) until charred and blistered.
3. Leave to cool and then peel off the skin with a sharp knife and discard.
4. Chop up the peppers, then cook them in a tablespoon of oil with the garlic and marjoram for 2 minutes.
5. Add the balsamic vinegar to the pan and cook for 3 minutes.
6. Set aside to cool a little.
7. Put the cream, eggs and cooled peppers in a food processor and blend until smooth.
8. Adjust the seasoning with salt, pepper, sugar and chilli sauce/oil and blend again.
9. Scrape the mixture into the prepared pastry case.
10. Sprinkle lightly with cayenne pepper and bake for 25-30 minutes or until set.
11. Cut into wedges and serve warm with a little lamb's lettuce (mache) sprinkled with olive oil and black pepper around each piece.
2. Brush the peppers with olive oil and grill (broil) until charred and blistered.
3. Leave to cool and then peel off the skin with a sharp knife and discard.
4. Chop up the peppers, then cook them in a tablespoon of oil with the garlic and marjoram for 2 minutes.
5. Add the balsamic vinegar to the pan and cook for 3 minutes.
6. Set aside to cool a little.
7. Put the cream, eggs and cooled peppers in a food processor and blend until smooth.
8. Adjust the seasoning with salt, pepper, sugar and chilli sauce/oil and blend again.
9. Scrape the mixture into the prepared pastry case.
10. Sprinkle lightly with cayenne pepper and bake for 25-30 minutes or until set.
11. Cut into wedges and serve warm with a little lamb's lettuce (mache) sprinkled with olive oil and black pepper around each piece.
serving amount
serves 6
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