Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 32

Grilling (broiling) the peppers is crucial to bring out the intense sweet flavour vital to the success of this tart. The skins should blister with black spots before being peeled off.

Serves 6

4 large red peppers, cored and seeded

Olive oil

1 plump clove of garlic, peeled and crushed

1 teaspoon of marjoram leaves

1 teaspoon of balsamic vinegar

240ml/8fl oz/1 cup of soya cream

6 large free-range egg yolks

Salt and freshly ground black pepper

A little caster (superfine) sugar

A few drops of (GF) chilli sauce/oil

Pre-baked (WF/DF) shortcrust pastry case made in a 24cm/10 inch non-stick, loose-bottomed fluted flan tin (see page 16)

Cayenne pepper

140g/5oz of lamb’s lettuce (mâche)

Preheat the oven to 200°C/400°F/Gas mark 6

Brush the peppers with olive oil and grill (broil) until charred and blistered. Leave to cool and then peel off the skin with a sharp knife and discard. Chop up the peppers, then cook them in a tablespoon of oil with the garlic and marjoram for 2 minutes. Add the balsamic vinegar to the pan and cook for 3 minutes. Set aside to cool a little.

Put the cream, eggs and cooled peppers in a food processor and blend until smooth. Adjust the seasoning with salt, pepper, sugar and chilli sauce/oil and blend again. Scrape the mixture into the prepared pastry case. Sprinkle lightly with cayenne pepper and bake for 25–30 minutes or until set.

Cut into wedges and serve warm with a little lamb’s lettuce (mâche) sprinkled with olive oil and black pepper around each piece.