Gluten-free Mediterranean Vegetable Tart

Name: Gluten-free Mediterranean Vegetable Tart
Total time: 2 h
Yield: 6
Cuisine: European, Spanish
Ingredients: 2 cups gluten-free all purpose flour (plus extra for dusting); 1 pinch salt; 0.5 cup butter; 1 large egg (beaten); 1 Tbsp water; 4 Tbsps olive oil; 4 Red onions (thinly sliced); 2 cloves garlic cloves (crushed); 2 tsps dark brown sugar; 1 Tbsp balsamic vinegar; 1 Tbsp chopped thyme; 15 black Olives (pitted and chopped); salt; peppers; 2 Tbsps Tapenade; 1 yellow Bell pepper (seeds removed, cut into strips); Sage; black Olives

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 30 min.

Preparation

ready in 2 h.

Ready in

Ingredients

for

servings

For the pastry: 2 cups gluten-free all purpose flour (plus extra for dusting); 1 pinch salt; ½ cup butter; 1 large egg (beaten); 1 Tbsp water

For the filling: 4 Tbsps olive oil; 4 Red onions (thinly sliced); 2 cloves garlic cloves (crushed); 2 tsps dark brown sugar; 1 Tbsp balsamic vinegar; 1 Tbsp chopped thyme; 15 black Olives (pitted and chopped); salt; peppers; 2 Tbsps Tapenade; 1 yellow Bell pepper (seeds removed, cut into strips)

To garnish: Sage; black Olives

How healthy are the main ingredients?

olive oil garlic clove thyme salt egg Olive

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Preparation steps

For the pastry: put the flour and salt in a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.

Stir in the egg and enough water to form a soft dough. Knead well then wrap in cling film and chill for 30 minutes.

Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 20-23cm|8" -9" flan tin or dish.

Roll out the pastry on a floured surface and line the tin. Prick the pastry base and bake for 15 minutes.

For the filling: heat half the oil in a pan and cook the onions and garlic very slowly for 25-30 minutes until soft. Stir in the sugar, balsamic vinegar and thyme and cook for 5 minutes until the onions start to caramelise. Remove from the heat and stir in the olives. Season to taste with salt and pepper and leave to cool.

Toss the pepper strips in the remaining oil to coat.

Spread the tapenade over the pastry base and spoon in the filling. Arrange the pepper strips on top. Bake for about 20 minutes until piping hot and the peppers are tender.

Garnish with sage leaves and olives.