For 6 people, 40 min. preparation time, 15 min. cooling time, cooking time approx. 90 min.
Ingredients
For the pepper dough:
125 g soft butter
250 g flour
100 g butter
3 teaspoons finely crushed white pepper (My tip: Kampot Blanc )
1 egg
For the topping:
3 tablespoons olive oil
3 onions
Cut into fine strips, 1 fennel bulb
100 g young spinach cut into strips
200 g smoked trout fillet
100 g goat cheese cut into pieces
Cut into thin slices, 3 eggs
Lightly beaten: 125 ml sour cream (15%) or crème fraiche
production
Preheat the oven to 220 ºC. Mix the flour, butter and pepper in the food processor to form a crumbly dough. Gradually add the egg and 2-3 tablespoons of water until the dough is smooth. Form the dough into a dumpling and roll it out into a circle between 2 layers of cling film and cover the base and sides of a tart tin (24 cm). Line the tin with the dough and place in the fridge for 12 minutes.
Cover the dough with baking paper and fill the tin with dried beans or baking lentils. Blind bake in the oven for 15 minutes, then remove the beans and the paper. Bake for a further 10 minutes, remove from the oven and reduce the temperature to 160 ºC.
Heat the oil in a saucepan. Caramelize the onions and fennel on a medium heat for 20 minutes. Add the spinach and continue cooking until it has wilted and the vegetables are soft. Pour the vegetables into the tart and spread the smoked trout pieces and goat's cheese on top. Beat the eggs with the sour cream and pour over the pepper tart. Bake in the oven for 40 minutes until the custard has set.
Bon Appetit with the pepper tart!
