Light and tasty sum­mer tarts

Light and tasty, these pas­try cases are filled with flavour and per­fect for shar­ing

Landscape (UK) - - Contents -

Red, yel­low & green pep­per tart Serves 6

1 red pep­per 1 yel­low pep­per 1 green pep­per 200g strong flour, plus ex­tra for dust­ing 1 egg yolk 90ml ice-cold wa­ter 200g un­salted but­ter, plus ex­tra for greas­ing zest and juice of 1 lemon 1 gar­lic clove, peeled and finely chopped 2 tbsp shred­ded basil leaves, plus ex­tra to gar­nish 1 tbsp clear honey sea salt and black pep­per Place the flour and a pinch of salt in a large mix­ing bowl. Add the yolk and ice-cold wa­ter, and stir to­gether. Knead with one hand for 1-2 mins to bring the mix­ture to­gether into a ball of dough. Dust a clean work sur­face with flour, then roll out the dough with a rolling pin to a square ap­prox­i­mately 30cm on each side. Put the but­ter in be­tween two sheets of bak­ing pa­per and pound with a rolling pin un­til it is a flat square, ap­prox­i­mately half the size of the pas­try. Place the but­ter on top of the pas­try di­ag­o­nally and fold the cor­ners of the dough over the but­ter to reach into the mid­dle like an en­ve­lope. Turn over and dust with flour, then roll into a rec­tan­gle ap­prox­i­mately 20cm long. Fold the bot­tom third half­way up the rec­tan­gle, then fold the re­main­ing third over that. Turn the dough 90 de­grees so the folds face front, then roll out to a rec­tan­gle again. Re­peat the process twice, then wrap in cling film and leave to chill for 30 mins. On a sur­face dusted with flour, roll out the pas­try into a rec­tan­gle again and add the lemon zest. Re­peat the above fold­ing process three times, then re-cover and leave to chill for 30 mins. In the mean­time, pre­heat the oven to 200°C/gas mark 6. Place the pep­pers whole on a large oven tray and bake for 20 mins un­til soft and blis­tered. Al­low to cool, then pull out and dis­card the cores and seeds, and slice the pep­pers in half length­ways. Place the pep­per halves in a bowl, then pour over the lemon juice and add the gar­lic, basil and honey. Mix roughly. Grease a 30 x 20cm oven tray with but­ter and on a sur­face lightly dusted with flour, roll out the pas­try to ap­prox­i­mately 20 x 15cm. Leav­ing a 4cm bor­der clear, layer the pep­per halves onto the pas­try and driz­zle over the re­main­ing liq­uid. Sea­son with salt and pep­per, then bake for 20 mins un­til golden and risen. Al­low to cool slightly be­fore slic­ing into six and serv­ing hot or al­low to cool com­pletely be­fore serv­ing. Gar­nish with basil leaves.

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