Greek Tart Recipe

Pastry

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Greek Tart - Glutafin gluten free recipes

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A delicious combination of feta cheese, spring onion, kidney beans and sweet red pepper tapenade in a pastry case. The pastry is made by a simple creaming method so ensure the fat used is at room temperature and chill pastry for 45 minutes before rolling out

You will need:

Preparation time:

70 minutes

Cooking time:

35 minutes

Oven temperature: 170º C / Gas mark 5

Makes:

1 x 23cm/9" Tart

Ingredients

For pastry...

175g/6oz. Glutafin Select Multipurpose White Mix
50g/2oz. Butter (at room temperature)
50g/2oz. Vegetable lard (at room temperature)
1 Medium egg
1 x 15ml tbsp Cold water

For filling...

110g/4oz. Spring onions (trimmed and finely chopped)
110g/4oz. Kidney beans (canned)
110g/4oz. Feta cheese (diced)
50g/2oz. Sweet red pepper tapenade

For topping...

1 Pinch of ground black pepper
110ml/4 floz. Soured cream
2 Eggs

Method

1.Make the pastry. Place the soft fat, egg and water in a large bowl. Add half the Glutafin Select White Mix and blend together to a smooth paste with a fork. Work in the remaining Glutafin Mix with the fork. Lightly knead in the bowl, wrap and chill for 45 minutes.
2.Place chilled pastry onto a surface lightly dusted with Glutafin Mix. Roll out thinly and use to line a 23cm/9" loose-bottomed flan tin.
3.Combine spring onions, kidney beans and feta cheese together with the tapenade for the filling. Place in the pastry case and pour over the egg and soured cream mixture. Combine eggs and soured cream and pour over filling. Season.
4.Place tart onto a pre-heated baking sheet and bake for 30-35 minutes until the filling has set and the pastry is golden in colour.

To defrost
Thaw for 2-3 hours and reheat before serving.

GLUTEN FREE WHEAT FREE OPTION: USE GLUTAFIN GLUTEN FREE WHEAT FREE MULTIPURPOSE WHITE MIX