Delicious served with summer salads and to make it even easier, use a jar of roasted peppers. If you can get good quality halloumi, then all the better. A useful tip when making pastry, keep the flour and butter cold in the fridge or freezer, it will make it easier to roll out and handle and it is a ‘no blind bake’ pastry recipe too! You will need a 23cm loose-bottomed flan tin.
Ingredients
For the pastry:
- 150g plain flour
- 35g polenta
- 90g butter, cold
- 1 egg
For the filling:
- 3 large red peppers, roasted and peeled or use a jar ready roasted, chopped
- A good handful of fresh mint, finely chopped
- 250g halloumi, drained and coarsely grated
- 2 egg yolks and 2 whole eggs
- 284ml (a carton) single cream
- Freshly ground black pepper
Method
- Preheat the oven to 190C (375F, Gas mark 5). To make the pastry, put the flour, polenta and butter in a food processor and process briefly until breadcrumb consistency.
- Add the egg and continue processing until it forms a dough. Roll out and carefully line the flan tin.
- Place the tin on a baking sheet ready to put in the oven and before you add the filling. Fill the pastry case with half the halloumi and peppers and cover with chopped mint.
- Beat the eggs and cream together and plenty of black pepper (do not add salt as the cheese has the ideal amount).
- Carefully pour the egg mixture into the tin and top with the remaining cheese and peppers.
- Cook in the oven on the base of the ESSE and cook until set and tinged golden brown for about 30 – 35 minutes.
Recipe by Philippa Vine
