Gluten-free Mediterranean Vegetable Tart
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h.
Ready in
Ingredients
for
6
- 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)
Preparation steps
1.
For the pastry: put the flour and salt in a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.
2.
Stir in the egg and enough water to form a soft dough. Knead well then wrap in cling film and chill for 30 minutes.
3.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 20-23cm|8" -9" flan tin or dish.
4.
Roll out the pastry on a floured surface and line the tin. Prick the pastry base and bake for 15 minutes.
5.
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.
6.
Toss the pepper strips in the remaining oil to coat.
7.
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.
8.
Garnish with sage leaves and olives.
