Cooking Becomes so Easy

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Serves: 4-6
210g / 7 1/2 oz all purpose (plain) flour, plus extra for dusting
125g / 4 1/2 oz butter, chilled and cubed, plus 1 tsp butter
1 tbsp olive oil
1 red onion, chopped
1 red bell pepper, sliced
1 zucchini (courgette), chopped
60g / 2 1/4 oz baby spinach leaves
2 tbsp frozen peas, thawed
6 eggs
225ml / 8 fl oz sour cream or crème fraiche
salt and pepper
apple and orange slices, sprinkled with fresh tarragon sprigs, for serving (optional)

Sift the flour and a pinch of salt into a bowl. Add the 125g / 4 1/2 oz butter and rub it in until the mixture resembles bread crumbs. Add a little water to bring the dough together and knead briefly. Roll out the pastry on a floured surface and fit into a 25cm / 10 inches tart pan. Chill for 30 minutes.

Preheat the oven to 350ºF / 180ºC / Gas Mark 4. Heat the oil in a non stick skillet (frying pan), add the onion, pepper, and zucchini (courgette), and cook for 5-8 minutes until soft. Melt the remaining butter in a separate saucepan, add the spinach, and cook until wilted. Drain well and stir in the peas.

Place a sheet of parchment paper and dried beans in the pastry shell and bake for 10 minutes. Remove the paper and beans and cook for an additional 10 minutes, then remove from the oven. Reduce the temperature to 325ºF / 160ºC / Gas Mark 3. Spread the vegetables evenly in the shell. Beat the eggs, sour cream, and seasoning together. Pour over the vegetables and cook for 30-35 minutes until set. Serve with apple and orange slices, if liked.

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