Ingredients
Pastry:
8oz/225g
Plain White Flour
3oz/75g vegetable margarine
3tbsp/45ml tahini
1tbsp sesame seeds
1tbsp/l5ml water
Filling:
1
small aubergine, sliced
4 large assorted peppers, deseeded and cut into wide strips
2 courgettes (zuchini), sliced lengthways
1tbsp/15m1 oil
14oz/400g can tomatoes
2tbsp/30ml tomato purée
1tsp sugar
1tbsp dried rosemary
1oz/25g sun-dried tomatoes
Method
1. Make the pastry: sift the flour, rub in the margarine and
stir in the tahini, sesame seeds and enough water to give a firm dough.
Cover and chill for 10 minutes. Roll out on a floured surface and use
to line a 9in / 23cm flan tin. Chill.
2. Preheat oven to 200°C/400°F/Gas Mark 6. Arrange the
vegetables on a baking tray with the pepper skins uppermost. Brush with
oil and roast until the pepper skins have blackened and the courgettes
and aubergines are golden.
3. Place the hot peppers in a plastic bag, seal and leave to cool.
Bake the pastry case blind for 10 minutes, then remove baking beans and
cook for a further 12 minutes.
4. Meanwhile cook the tomatoes, tomato purée, sugar and
rosemary together over a high heat until thickened. Peel skin from peppers.
Pour the sauce into the pastry case and top with the roasted vegetables
and sun-dried tomatoes. Return to the oven for five minutes. Serve hot.
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