One Quantity Spelt Shortcrust Pastry:
200g spelt flour
100g cold butter
1 tsp salt
1 large egg
Whizz everything up in the food processor and then pop your pastry in the fridge for a short while.
2 small sweet peppers
5 cherry tomatoes
100mls milk or cream
25g Cheddar cheese
25g Parmesan cheese
Fry the onion, peppers and mushrooms in a little olive oil until softened. Set aside.
Chop the courgette into equal size pieces, I usually use a mandolin slicer for this as its quicker and my chopping skills are not so co- ordinated and I quite like my fingers!
Half your tomatoes
Lightly beat the eggs and add the cream to this and beat a little again.
Roll out the pastry and line a tart dish. No need to grease the dish as there is quite a bit of butter in the pastry recipe, so it will not stick.
Spread the onion, pepper, and mushroom mix into the pie dish and add the courgette and tomatoes also. Pour over the egg mix and grate over the cheese.
Season with salt and pepper and bake in the pre heated oven for 15 – 17 minutes.
I serve this with some young spinach and rocket leaves from our poly tunnel. I dress them lightly with an olive oil, garlic and lemony dressing.
2 parts oil
1/2 clove garlic minced
1 part lemon juice