Ruth Clemens was a finalist of BBC2’s The Great British Bake-Off – we’re loving this summer tart – perfect for light lunches on sunny days.
Ingredients:
To make the pastry:
225g plain flour, sifted
50g lard
50g butter, salted
1 egg yolk
2-3 tbsp cold water
To make the filling:
1 x jar of Aleyna Roasted Red Peppers
80g spinach
1 tbsp olive oil
120ml milk
120ml double cream
2 egg yolks
2 eggs
Salt and pepper
60g Lancashire cheese
How to make the pastry:
1. In a large bowl, rub the lard and butter into the plain flour until the mixture resembles fine breadcrumbs.
2. Add the egg yolk and enough water to bring the pastry together.
3. Knead lightly until smooth, wrap in clingfilm and chill for half an hour.
4. Grease the base and sides of a 9” tart pan with a removable base.
5. Roll the pastry out onto a well floured surface. Line the tart pan and trim any excess.
6. Place in the fridge to chill until firm, approx 30 minutes.
7. Preheat the oven to 160c Fan/180c/Gas Mark 4.
8. Line the chilled tart with greaseproof paper and fill with baking beans.
9. Bake in the oven for 15 minutes. Remove the baking beans and greaseproof paper and bake for a further 5 minutes.
To make the filling:
