Broad bean and roasted pepper tart recipe

By Mitzie Wilson

  1. Serves 6
  2. Takes 20 minutes to make, 40-45 minutes in the oven, plus chilling, freezing and cooling
  3. Rating

This vegetarian tart recipe combines broad beans with roasted red pepper and uses home-made pastry.

tried and tested
Broad bean and roasted pepper tart

Ingredients

  1. 200g self-raising flour, plus extra for dusting
  2. 100g Lurpak Lighter Spread
  3. 3 medium eggs
  4. 200ml reduced-fat crème fraîche
  5. 40g vegetarian Parmesan, finely grated
  6. Handful fresh thyme leaves, plus extra sprigs to garnish
  7. 250g freshly podded broad beans
  8. 280g jar roasted red peppers in oil, drained and roughly chopped

Method

  1. 1. Place the flour in a bowl and add the Lurpak spread. Rub in with your fingertips until the mixture looks like fine breadcrumbs. Add 2 tablespoons cold water and work the mixture into a ball. Wrap in cling film and chill for 30 minutes.
  2. 2. On a lightly floured surface, roll out the pastry and use to line a 23cm round x 3cm deep loose-bottomed, fluted tart tin – press into the tin if you find this easier. Prick the base several times with a fork and pop in the freezer for 10 minutes.
  3. 3. Meanwhile, preheat the oven to 200°C/fan180°C/gas 6. Line the pastry with baking paper and baking beans and blind-bake for 10 minutes. Remove the paper and beans and bake for a further 5 minutes or until the pastry is dry and pale golden.
  4. 4. In a large bowl, beat together the eggs, crème fraîche and Parmesan. Stir in the thyme, broad beans and red peppers and season with plenty of black pepper. Pour into the pastry case and bake for 25-30 minutes or until the filling is just set and pale golden. Cool in the tin for 10 minutes, then put on a serving plate.
  5. 5. Garnish with thyme sprigs, slice and serve with a salad, if you like.

Nutritional info

Per serving: 397kcals, 22.7g fat (9.6g saturated), 13.4g protein, 32.9g carbs, 2.2g sugar, 0.6g salt

Wine Recommendation

Stick to an unoaked, fairly simple but fresh white, and you can’t go far wrong. An Alsace Pinot Blanc is a good choice

Comments

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delicrazy

July 30

This is a delicious tart and a great recipe. We roasted the red peppers ourselves and had the tart with good shake of olive oil! This is how our tart looked like: http://delicrazy.com/2008/07/broad-bean-roast-pepper-quiche/

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