Allow to cool a little, then spread base with the Dijon and sprinkle over the gruyère. Top with the pepper/onion mix, then a layer of tomato slices and the olives. Season really well and put back in the oven for another 15-20 minutes until the tomatoes are tender and pastry is cooked through and crisp. Scatter over basil before serving.
Ingredients
- red pepper 1, sliced
- onion 1, halved and sliced
- olive oil
- Dijon mustard 2 tbsp
- gruyère 100g, grated
- vine tomatoes 4-5, thinly sliced
- black olives a handful of pitted, halved
- basil a small handful of leaves
pastry
- plain flour 200g
- butter 100g, straight from the fridge
- Grana Padano 50g, finely grated
- egg 1
Method
-
Step 1
To make the pastry, whizz the flour and butter in a food processor until it resembles breadcrumbs. Stir in the Grana Padano, then the egg, and bring together to make a dough. Wrap in clingfilm and chill for 20 minutes.
-
Step 2
To make the filling, cook the peppers and onion in 1 tbsp olive oil until very soft, about 15 minutes, then season.
-
Step 3
Heat the oven to 190C/fan 170C/gas 5. Roll out the pastry to 20p thickness. Line a shallow tart tin (about 23cm) with the pastry, fill with baking parchment and beans, and blind bake for 10 minutes. Take out the paper and beans and bake for another 5 minutes.
-
Step 4
Allow to cool a little, then spread base with the Dijon and sprinkle over the gruyère. Top with the pepper/onion mix, then a layer of tomato slices and the olives. Season really well and put back in the oven for another 15-20 minutes until the tomatoes are tender and pastry is cooked through and crisp. Scatter over basil before serving.
Nutritional Information
- Kcals 617
- Carbs 46.8g
- Protein 19.9g
- Fat 40.2g
- Salt 1.82g
- Fibre 3.6g
