25 g Shortcrust pastry
FOR THE CHILLI DRESSING
1 Red pepper; roasted
1 Red chilli; roasted, seeded
-and
; halved
1 Lime; juice of
1 tb Creme fraiche
Salt and pepper
FOR THE FILLING
1 tb Olive oil
1 sm Onion
1 Garlic clove
100 g Cherry tomatoes
1 tb Tomato puree
1 tb Balsamic vinegar
1 tb Wholegrain mustard
3 tb Parmesan; grated
1 tb Creme fraiche
Salt and pepper
FOR THE SALAD
1 1/2 tb Walnut oil
1 100 gram bag rocket leaves
1 100 gram bag baby spinach
-leaves
1 Block Parmesan for shaving
Preheat oven to 200c/400f/Gas 6.
1 Roll the pastry out to line two 10cm/4″ tart tins. Prick the base with a
fork, line with greaseproof paper and fill with baking beans. Cook for
10-12 minutes until crisp and golden.
2 Place the red pepper, chilli and lime juice in a mini processor. Blend
for 30 seconds until pureed. Pour into a small bowl and season with salt
and pepper. Chill in the fridge until ready to use.
3 Heat the oil in a medium pan. Chop the onion and crush the garlic into
the pan. Cook for 1-2 minutes until soft.
4 Halve the tomatoes and add to the pan with the tomato puree and vinegar.
Season and cook for five minutes until softened and the liquid has
evaporated.
5 Pour the walnut oil into a large salad bowl. Place the salad servers into
the bowl with the rocket and spinach leaves, but do not toss at this stage.
Shave over the Parmesan. Remove the pastry cases from the oven, remove the
baking beans and paper and return to the oven for a minute.
6 In a small bowl mix the mustard and 2 tbsp Parmesan. Remove the pastry
cases from the oven and spread the mustard and cheese mix over the base of
the tarts. Top with the tomatoes.
7 Dot the tarts with 1 tbsp creme fraiche and sprinkle with the remaining
Parmesan. Return to the oven for 2-3 minutes until golden brown.
8 Toss the salad and arrange on the plate with one tart, spoon the chilli
dressing around the plate and drizzle with the creme fraiche.
Yields
2 servings