This is an easy tart to make – we promise you won’t get a soggy bottom! It’s perfect for a mid week dinner or a more special lunch. You could use different veg on top or add a sprinkling of feta – it’s worth a go!
Pastry
200g rice flour
100g soft butter at room temperature(if using unsalted butter add a pinch of salt) / or vegan margarine is also an option!
1 large egg
Filling
2 peppers (around 300g in total)
1 onion sliced
110g cashews
200 ml soya milk
1 egg
small bunch spinach, steamed and roughly chopped
2 tsps dried oregano
small handful of black of black olives
salt and pepper to taste
1. Grease a 25cm tin with a little butter, oil or margarine. Preheat the oven to 200 c. In a large bowl, rub the butter into the flour between your fingers and thumb. Then add the beaten egg. Lightly mix until combined. The mixture should form a smooth ball of dough.
2. Roll the pastry out thinly on a lightly floured surface with a rolling pin and wrap round the rolling pin to transfer into the tin. It might crack or break – don’t worry! Patch any cracks with remaining pastry or piece together in the tin – once cooked it will be delicious and not a crumbly mess! Cut off the rough edges and press into a fluted pattern.
3. Slice into strips and roast the peppers in a little olive oil with salt and pepper at 200 c for 10 -15 minutes until they are beginning to char on the edges.
4. Liquidize the onion, cashews, spinach, oregano, milk and egg and season to taste.
5. Pour the liquidized mixture into the prepared tart tin and decorate with the roasted peppers and olives.
6. Bake in the oven for 30 minutes until the pastry is golden around the edges and the filling is set. Serve warm or cold.
