Mexican Tart Recipe

Pastry

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Mexican Tart - Glutafin gluten free recipes

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A cumin flavoured pastry shell filled with a tomato, chilli, coriander and onion salsa topped with red pepper, soured cream and kidney beans. Alter the amount of chilli powder depending on how hot you can take it!

You will need:

Preparation time:

25 minutes

Cooking time:

30 minutes

Oven temperature: 190 C / Gas mark 5

Makes:

1 x 23cm/9" Tart

Ingredients

Tart

225g/8oz Glutafin Select White Mix
1 x 5ml tsp Cumin seeds
110g/4oz Butter at room temperature
1 Medium egg
1 x 15ml tbsp Cold water

For the Salsa...

150g/5oz Baby plum tomatoes (halved)
1 Medium red onion (diced)
75g/3oz Canned kidney beans (drained)
1 x 5ml tsp Chilli powder
2 x 15ml tbsp Fresh chopped coriander leaf

For the Topping...

1 Red pepper (seeds removed)
150ml/¼ pt Soured cream
2 Medium eggs
Generous grind of black pepper

Method

1.Prepare pastry. Combine the cumin seeds with the Glutafin Select White Mix. Place half the weighed White Mix in a mixing bowl. Add the butter, egg and water and mix to a smooth paste with a fork. Add remaining Mix and work together with the fork and then by hand. Transfer to a surface dusted with Mix and knead for a full 2 minutes until smooth adding more mix if necessary to prevent the pastry from sticking.
2.Roll out adding more Mix as required and use to line a 23cm/9” loose base flan tin. Prepare the salsa. Combine all the ingredients together then place the salsa in the pastry shell.
3.Prepare the topping. Blend the red pepper, soured cream and eggs together in a food processor until smooth and pour over the salsa.
4.Place the tart onto a preheated baking sheet and cook for 25–30 minutes until the filling has set and the pastry is golden.
5.Serve warm with a mixed salad.

To Store:
Best eaten straight form the oven.

Gluten-free, wheat-free option:
Use 225g/8oz Glutafin Gluten Free Wheat Free White Mix and remaining ingredients as shown.