Veggie Meals

Warm tomato mustard and gruyere tart
1. 

1 red pepper, sliced
1 onion peeled, halved and sliced
olive oil
2 tbsp Dijon mustard
100g gruyere cheese, grated
4-5 plum tomatoes, thinly sliced
Black olives, a handful of pitted, halved
Basil, a small handful of leaves

Pastry
200g plain flour
100g butter, straight from the fridge
50g parmesan, finely grated
1 egg

Whizz the flour and butter in a processor to breadcrumbs. Add the cheese and egg, then bring to a dough. Wrap in clingfilm and chill for 20 mins.

Cook the peppers and onion in 1 tbsp oil until soft, about 15 mins. Season.

Heat the oven to 190 deg C. Roll the pastry to thickness of a 20p coin. Use to line a 23cm tart tin, fill with parchment and beans and bake for 10 mins. Take out the paper and beans and bake for a further 5 mins. Cool a little, then spread with the Dijon and the gruyere. Top with the peppers, then tomato and olives. Season and cook for 15-20 mins until the tomatoes are tender and pastry is crisp. Scatter with basil and serve.

• 10
• 20
• 50
• < Prev
• 1
• 3
• 5
• 7
• 9
• 16
• Next >