Vegetarian Open Tart
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
4
- For the pastry
- 2 cups all-purpose flour
- 1 tsp salt
- ⅔ cup butter
- 1 egg (beaten)
- water
- 1 egg yolk (beaten, for brushing)
- For the filling
- 2 Tbsps Oil
- 1 onion (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 2 red Bell pepper (seeds removed, chopped)
- 5 cups Spinach
- ¼ tsp grated Nutmeg
- salt
- peppers
- 1 egg (beaten)
- For the topping
- ⅔ cup Goat cheese (crumbled)
- 1 Tbsp Pine nuts
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the egg, until the mixture just comes together. If it is too stiff add a little water. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a large baking tray with non-stick baking paper.
3.
For the filling: heat the oil in a large frying pan. Add the onion, garlic and peppers and cook gently for about 5-8 minutes until softened. Stir in the spinach and cook for 1 minute until just wilted. Season to taste with nutmeg, salt and pepper. Tip into a colander and leave to drain and cool.
4.
Roll out the pastry on a lightly floured surface into a 30cm|12" round. Place on the baking tray.
5.
Beat the egg into the spinach mixture and spread over the pastry round, leaving a 5cm|2" border. Fold the sides over and pleat to hold the filling. Sprinkle over the cheese and pine nuts.
6.
Brush the pastry with beaten egg. Bake for about 20 minutes until the pastry is golden and crisp. Serve with tomato, red onion and black olive salad.
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