DF295_Vegan-Red-Pepper-%26-Onion-Tart_1080.jpg

Vegan Red Pepper and Onion Tart

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55-60 minutes 1 tart Dairy,Nuts Vegetarian,Vegan

About this recipe:

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The red pepper and onions, which can be cooked in advance, are caramalised before adding to the pastry in this tasty vegan quiche.

Equipment:

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23cm/9‚ÄĚ tart or quiche dish, kitchen blender, frying pan, pastry blender, mixing bowl and baking tray

Ingredients:

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VEGAN PASTRY
200g Doves Farm Organic Plain White Flour
pinch of salt
100g vegan baking block
6-7 tbsp cold water
oil, for dish
flour, for dusting

RED PEPPER AND ONION FILLING
4 large onions
4 tbsp olive oil
4 garlic cloves
1 red chilli
1 tbsp brown sugar
3 tbsp red wine/grape juice
4 red peppers
2 tomatoes, thinly sliced
salt and pepper

Method:

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190°C, Fan 170°C, 375°F, Gas 5

Vegan Pastry

  1. Pre-heat the oven.
  2. Measure the flour and salt into a mixing bowl.
  3. Chop the baking block into small cubes and add them to the bowl.
  4. Using a pastry blender or fork, work everything together until it resembles breadcrumbs.
  5. Stir in enough water to bring together a soft ball of dough.
  6. Cover the dough and leave it to rest for 15 minutes.
  7. Rub a little oil around the inside of a 23cm/9” quiche or tart dish.
  8. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
  9. Roll out the pastry into a circle 5cm/2” larger than your tin and lift it into the dish, OR simply press it into the baking dish using your fingers.
  10. Cut away any pastry hanging over the edge of your dish.

Red Pepper and Onion Filling

  1. Peel and dice the onions into a frying pan, add the oil, cover and cook over a gentle heat for 15-20 minutes until they collapse.
  2. Dice the garlic and chili and add them to the pan.
  3. Add the sugar and red wine (or grape juice) and cook for a further 2 minutes.
  4. Remove and set aside.
  5. Halve the red peppers, remove the seeds and put them skin up on a baking tray.
  6. Cook under a hot grill until the skins start to blacken, remove and leave to cool.
  7. Peel the charred skin from the red peppers.
  8. Put the red peppers and prepared onion into a kitchen blender and pulse until smooth.
  9. Season with salt and pepper.
  10. Tip the red pepper and onion puree into the pastry case spreading it out.
  11. Thinly slice the tomatoes and lay these on top.
  12. Bake for 55-60 minutes.

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