This recipe for Broad Bean Tart is great for all you veggies – with a delicious shortcrust pastry.
180 grams of wheat flour
60 grams of cold butter, sliced
5-6 table spoons of buttermilk
1 onion, cubed
1 orange bell pepper, cubed
1 cup of broad bean, cooked and peeled
2 eggs, whipped
200 ml of yoghurt
1/2 cup of grated cheese
4 tablespoons of basil leaves, chopped
freshly ground black pepper
1 tablespoon of oil
Knead flour with butter until the butter is equally mixed with the flour with no big butter chunks.
Add buttermilk to kneaded uniformed dough. Do not prolong it, too much warmth emitted by your hands may spoil the shortcrust pastry.
Place it in a fridge for a minimum of 30 min.
Meanwhile, heat oil and fry the onions and bell pepper for a couple of minutes. Then remove from the heat and let it cool down.
Mix yoghurt, cheese, eggs, basil and pepper.
Take out the dough from the fridge, roll out, place into baking tray.
Bake for 15 min in a preheated oven at 180 C degrees.
Take out from the oven, arrange the vegetables and pour over the eggs and yoghurt mixture.
Continue baking for about 25 min.
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