Gluten Free Sweet Pepper Tart

Gluten Free Sweet Pepper Tart

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This recipe is Gluten free, Wheat free and Dairy free.
Servings: 6
Calories: 225


  • 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
  • 8 floz 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
  • 5 oz lamb's lettuce mache


  • Preheat the oven to 200°C (400°F) Gas mark 6
  • Brush the peppers with olive oil and grill (broil) until charred and blistered.
  • Leave to cool and then peel off the skin with a sharp knife and discard.
  • Chop up the peppers, then cook them in a tablespoon of oil with the garlic and marjoram for 2 minutes.
  • Add the balsamic vinegar to the pan and cook for 3 minutes.
  • Set aside to cool a little.
  • Put the cream, eggs and cooled peppers in a food processor and blend until smooth.
  • Adjust the seasoning with salt, pepper, sugar and chilli sauce/oil and blend again.
  • Scrape the mixture into the prepared pastry case.
  • Sprinkle lightly with cayenne pepper and bake for 25-30 minutes or until set.
  • Cut into wedges and serve warm with a little lamb's lettuce (mache) sprinkled with olive oil and black pepper around each piece.
Calories: 225 kcal
Carbohydrates: 8 g
Protein: 5 g
Fat: 20g
Saturated Fat: 11 g
Cholesterol: 249 mg
Sodium: 28 mg
Potassium: 328 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 5000 IU
Vitamin C: 111 mg
Calcium: 65 mg
Iron: 1 mg
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