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Recipe Ingredients
  • 75g pure spread
  • 150g plain flour
  • 2 tbsp fresh basil, chopped
  • 2 tbsp water
  • Salt & freshly ground black pepper
  • filling
  • 25g Pure spread plus extra for brushing peppers
  • 1 red pepper
  • 1 orange pepper
  • 1 red onion, finely sliced
  • 1 garlic clove, crushed
  • Seeds from 6 green cardamoms, crushed
  • 2 tbsp white wine vinegar
  • 2 tbsp brown sugar
  • ½ tsp tabasco or hot chilli sauce
  • Salt & freshly ground black pepper to season
  • 3 tomatoes, sliced
  • 4 black olives
  • Basil leaves to garnish

To make up the pastry, rub Pure spread into sifted flour until it resembles breadcrumbs. Add chopped basil and pepper. Add water and mix until a dough is formed. Wrap in cling film and chill for 30 minutes.

To make the tart filling, halve the peppers and place skin side up on a baking tray. Brush with Pure spread. Place in a preheated oven 190°C/gas mark 5 for 30-35 minutes or until skins are blackened. Leave to cool slightly and remove the skins. Slice into thin strips. Fry onion and garlic in Pure spread until soft. Add cardamom, peppers, vinegar, sugar and tabasco. Simmer gently for 25-30 minutes. Season.

To make tartlets, roll out pastry between two sheets of cling film. Line four 10cm tartlet tins with the pastry and bake blind in a hot oven 190°C/gas mark 5 for 15 minutes. Divide the pepper mixture between the tartlet tins, slice tomatoes and arrange over pepper filling. Season and garnish with olives. Brush tartlets with Pure spread and bake in very hot oven 220°C/gas mark 7 for 5 minutes. To serve, garnish with basil leaves.

Tips : *Gluten free pastry option – replace wheat flour with 75g gram flour, 50g rice flour or 50g potato flour. Allow 2 tbsp extra water to bind.