The perfect savoury, light and diary free tartlet.
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.
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.
Roll out pastry between two sheets of cling film. Line four 10cm tartlet tins with the pastry.
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.