1- Whizz the flour, butter and a good pinch of salt in a food processor until the mixture resembles fine breadcrumbs. Add the Gruyère and whizz again for 10 seconds.
2- Add 2–3 tbsp cold water and whizz again until the dough just comes together. Tip onto a board, knead lightly, shape into a ball, wrap in baking parchment, and chill for 15 minutes.
3- For the filling, heat the oil in a pan. Add the onion, red pepper and 50ml water and cover. Sauté for 30 minutes. Take the lid off the pan and increase the heat. Stir in the garlic and chopped parsley stalks, season and cook until any liquid has evaporated. Set aside to cool.
4- Preheat the oven and a baking tray to 170°C/325°F/Gas 3. Roll the dough out thinly and use it to line a 20cm round tart tin. Prick the pastry base and freeze for 10 minutes. Cover with parchment, fill with baking beans and bake on the tray for 12 minutes. Remove the paper and bake for a further 10 minutes. Set aside and turn the oven down to 150°C/300°F/Gas 2.
5- Spoon the pepper and onion mixture into the pastry and spread. Whisk the eggs, cream, seasoning and half the Gruyère, then pour over the vegetables. Scatter the remaining cheese on top. Bake for 40 minutes until golden. Scatter the parsley leaves and walnuts on top and serve.
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|Serving Size: 1 Serving (159g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 234 (63%)|
|Amt Per Serving||% DV|
|Total Fat 26g||35 %|
|Saturated Fat 12.9g||64 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 319.2mg||98 %|
|Sodium 181.2mg||6 %|
|Potassium 231.7mg||6 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 19.2g|
|Protein 14.1g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 371
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