Step 1
Sift the flour and salt into a large bowl. Add the Trex and rub in with your fingertips until the mixture looks like fine crumbs. Stir in just enough chilled water to make a soft, but not sticky dough. Knead for a few moments, then wrap and chill for 10-20 minutes.

Step 2
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Roll out the pastry on a lightly floured surface and use it to line a 20x30cm (8x12in) oblong tart tin. Line with foil or greaseproof paper and baking beans and bake ‘blind’ (i.e. without a filling) for 15 minutes.

Step 3
Take the flan from the oven and remove the foil or paper and baking beans. Reduce the oven temperature to 180°C/fan oven 160°C/Gas Mark 4.

Step 4
Put the spinach into a large colander and pour a kettleful of boiling water over it to wilt the leaves. Run cold water over it, then squeeze the spinach with your hands to remove the excess water.

Step 5
Tear the peppers into strips and arrange them in the pastry case with the spinach and mozzarella cheese. Beat together the eggs and crème fraiche. Season. Pour into the flan case, then bake for 30-35 minutes, until set. Serve warm or cold, garnished with basil.

Red Pepper, Spinach & Mozzarella Tart

Red Pepper, Spinach & Mozzarella Tart

This delicious savoury tart is perfect for picnics and summer al fresco eating.

8

Serves: 8

35
MINS

Bake Time: 35 mins

Suitable for home freezing

Suitable for vegetarians

INGREDIENTS

300g10oz Plain flour
Pinch salt
125g5oz Trex

Filling

300g10oz Fresh spinach,washed
300g10oz Roasted red peppers (from a jar, packed in brine)
2 x 210g2 x 210g Packs mozzarella cheese, drained and sliced
33 Eggs
300ml300ml Pot crème fraiche
Salt and freshly ground black pepper
Basil leaves, to garnish

METHOD

Step 1
Sift the flour and salt into a large bowl. Add the Trex and rub in with your fingertips until the mixture looks like fine crumbs. Stir in just enough chilled water to make a soft, but not sticky dough. Knead for a few moments, then wrap and chill for 10-20 minutes.

Step 2
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Roll out the pastry on a lightly floured surface and use it to line a 20x30cm (8x12in) oblong tart tin. Line with foil or greaseproof paper and baking beans and bake ‘blind’ (i.e. without a filling) for 15 minutes.

Step 3
Take the flan from the oven and remove the foil or paper and baking beans. Reduce the oven temperature to 180°C/fan oven 160°C/Gas Mark 4.

Step 4
Put the spinach into a large colander and pour a kettleful of boiling water over it to wilt the leaves. Run cold water over it, then squeeze the spinach with your hands to remove the excess water.

Step 5
Tear the peppers into strips and arrange them in the pastry case with the spinach and mozzarella cheese. Beat together the eggs and crème fraiche. Season. Pour into the flan case, then bake for 30-35 minutes, until set. Serve warm or cold, garnished with basil.

BAKE MODE

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