Tart Filling

• 2 onions, finely sliced
• 2 Red Peppers, cored and deseeded and finely sliced
• 2 tins chopped tomatoes
• 100g Feta Cheese
• 2 medium onions, sliced
• 3 cloves garlic, minced
• 1 tsp chilli flakes
• ½ tsp salt
• ½ tsp pepper
• 1 ½ tsp thyme
• 1 ½ tsp basil

Crust

• 140g plain flour, plus extra for dusting
• 70g  butter or vegan equivalent (cold)
• 60ml water
• 1 tsp Cumin powder

Method

Pastry

• Mix flour, cumin and butter until crumbly then add water and bring together to make the pastry – don’t overwork.  Wrap in cling film and leave to rest in fridge for at least 1 hour.
• Roll out pastry and place in the base of the Remoska, pressing up into the sides.
• Prick the bottom gently with a fork in several places.
• Place a crumpled baking sheet inside the pastry along with baking beans and blind bake for 25 minutes.
• Remove the baking beans and baking paper and bake for a further 10 minutes.

Tomato Filling

• Lightly sauté garlic, onions and pepper(s) in olive oil for 3 to 4 minutes
• Add the chilli flakes and garlic and saute for a further two minutes
• Add the tinned tomatoes and leave to simmer for about 20 minutes until the sauce has thickened.
• Mix salt, pepper, thyme and basil together for the seasoning, set aside.

Bringing it together….

• Add the tomato mix to the pastry case before crumbling the feta cheese over the top.
• Bake for 40 minutes in the Remoska