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Dairy Free Sweet Pepper Tart

This recipe is Gluten free, Wheat free and Dairy free.

ingredients

serves 6
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)

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.

What did you think?

Dairy free?
posted by sootycook @ 06:48AM, 12/20/07
How is this recipe dairy free? am i missing something here?
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