Broad Bean and Roasted Pepper Tart

Makes 6 servings

Savor the taste of summer with this Broad Bean and Roasted Pepper Tart—a golden crust cradling a medley of roasted peppers and tender beans, each bite bursting with garden-fresh flavors that will transport you straight to a Mediterranean paradise.

INGREDIENTS

200ml reduced-fat crème fraîche
40g vegetarian Parmesan, finely grated
200g self-raising flour, plus extra for dusting
100g Lurpak Lighter Spread
3 medium eggs
250g freshly podded broad beans
280g jar roasted red peppers in oil, drained and roughly chopped
Handful fresh thyme leaves, plus extra sprigs to garnish

INSTRUCTIONS

1. Mix flour and Lurpak spread in a bowl until it resembles fine breadcrumbs. Add 2 tablespoons cold water to form a dough, wrap in cling film, and chill for 30 minutes.
2. Roll out the dough on a floured surface and line a 23cm round, 3cm deep tart tin. Prick the base with a fork and freeze for 10 minutes.
3. Preheat the oven to 200°C (180°C fan/gas 6). Blind-bake the pastry with baking beans for 10 minutes, remove the beans, and bake for 5 more minutes until golden.
4. In a bowl, whisk eggs, crème fraîche, Parmesan, thyme, broad beans, and red peppers. Season with black pepper, pour into the pastry case, and bake for 25-30 minutes until set and golden. Cool for 10 minutes, garnish with thyme, slice, and serve.