Saturday, 28 May 2011

Mulled pepper & goats cheese tart


4oz plain flour, 2oz butter, bell pepper, spinach, goats cheese, eggs, marscapone, dill, balsamic vinegar, red wine, red onion, honey, olive oil, cinnamon, star anise.
1) To make the shortcrust pastry measure 4oz of plain flour and 2oz of cold butter. Cut the butter into small cubes and drop along with the flour into a food processor until the mixture resembles breadcrumbs. Drip in 2-3 tablespoons of cold water until the mixture quickly forms a ball. Wrap this in clingfilm and put in the fridge for 15 minutes.

2) Whilst the pastry is chilling finely dice a red onion and slice slivers of red bell pepper. Add into a pan with a tablepoon of olive oil, a teaspoon of honey and sizzle for 2 minutes. Add in a slosh of red wine, a teaspoon of cinnamon and a star anise and simmer until the onions are soft. Strain the onions and pepper from the liquor (discarding the star anise) and set aside.

3) Whisk together 3 eggs and 2 tablespoons of marscapone. Add a little chopped dill and stir through.

4) Take the pastry from the fridge and roll out to a half centimetre thickness.
Either line a large flan dish or make individual tarts by cutting circles of pastry. Press them firmly into a yorkshire pudding tin and blind bake for 5 minutes with another yorkshire pudding tin sat in the top to prevent the pastry from rising beyond the "cup" shape required.

5) Add fresh spinach leaves to the pastry cups, chunks of goat's cheese and the onions and peppers. Pour some of the egg and marscapone mixture into the cases and bake for 10-12 minutes. Serve with a drizzle of balsamic glaze.

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