Vegetarian Recipe from Peter Gorton

SHALLOT TART WITH A SPICY TOMATO VINAIGRETTE

SERVES 4

INGREDIENTS

PASTRY

100g plain flour
50g butter, chopped
Pinch of salt
Cold water to mix

FILLING

1 tbsp olive oil
10 shallots, thinly sliced
½ tsp freshly grated nutmeg
1 tbsp plain flour
120ml double cream
2 medium eggs, lightly beaten
2 tbsp grated parmesan cheese

PREPARATION

Pre-heat the oven to 200c, 400f, gas 6. Grease a 15cm (6-inch) tart tin. Place the flour and butter in a bowl and, using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Add salt. Then add about 3-4 tablespoons of cold water, stirring gradually, until the mixture forms a firm dough. Wrap and chill for 15 minutes.

Prepare the filling by heating the olive oil in a saucepan, add the shallots and cook for 10 minutes, covered, until softened and transparent. Remove the lid and cook for a further 5 minutes until golden. Season. Stir in the nutmeg, cheese and flour. Remove from the heat and stir in the cream and eggs.

Roll out the pastry on a lightly floured surface and use to line the base and sides of the tart tin, trimming away any excess. Prick the pastry base with a fork then pour in the shallot mixture. Bake for 35-40 minutes until the top is golden.

A slice of the warm tart should be served with half a pepper and a little seasonal salad and spicy tomato vinaigrette.

SPICY TOMATO VINAIGRETTE

SERVES 4 - 6 PEOPLE

INGREDIENTS

125ml olive oil
1 tbsp red chilli
Pinch of cayenne pepper, if needed
350ml passatta
85ml red wine vinegar
2 cloves garlic, finely chopped
½ tsp salt
¼ tsp freshly ground pepper

PREPARATION

Warm the olive oil. Add the red chilli peppers. Leave to infuse for a few minutes over a low heat. Allow to cool to room temperature, then combine with remaining ingredients.