This is a great, lighter alternative to a stodgy quiche, and it is WONDERFUL for a summer evening picnic. It's a really versatile dish- you can substitute the dairy for dairy-free alternatives, try avocado or different cheeses such as gorgonzola or dolcelatte, the pastry can be made with any flour combination and ratio and it tastes just as delicious if layering courgette or aubergine. Use your imagination! (as I did for this version, which was made with minimal ingredients the day before the weekly shop!)
Ingredients
Pastry
250g flour (I used a combination of 150g spelt, 50g rye and 50g polenta)
1 egg (beaten)
100g butter (cold and cut into cubed. Feel free to use a butter substitute of your choice)
Filling
1 tbsp Dijon mustard
1 medium red onion (finely chopped)
2 garlic cloves (finely chopped)
6 large tomatoes (sliced)
1 red pepper (sliced)
50g pinenuts
Generous handful fresh spinach (rinsed)
Goats Cheese (we used Capricorn Goats Cheese from Somerset)
Method
Rub the cold butter into the flour until it looks like breadcrumbs.
Using a round tipped knife, cut the beaten egg into the flour and butter mixture until it forms a dough.
Very lightly and very quickly smooth the dough into a ball, wrap, and refrigerate for 30 minutes.
In the meantime, sautee the onion and garlic in a shallow frying pan with a drizzle of olive or coconut oil and wilt the spinach in a pan draining any excess water.
Roll out the pastry on a floured work surface and line a 20cm flan tin.
Spread a 1 tablespoon of Dijon mustard over the base and top with the onion and garlic and then the wilted spinach leaves.
Slice the goats cheese around 0.5-1cm thick and place a single layer on top of the spinach.
Lay slices of tomato and pepper in a circular fashion around the tart.
Drizzle with olive oil, season, and bake in the oven at 190c for 40 minutes – until the pastry is golden and the vegetables are roasted.
Leave to cool, sprinkle with lightly toasted pinenuts and enjoy!
