A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
100g feta, cut into small cubes
A handful (we used 15) basil leaves
Preheat the oven to 200C, 400F, gas mark 6.
Lightly grease a 24cm/9inch tart tin with Lucy Bee Coconut Oil.
FOR THE PASTRY:
Put the Lucy Bee Coconut Oil, flour, xanthan gum and Lucy Bee Himalayan Salt into a food processor and blitz until the mixture resembles breadcrumbs.
Add the egg yolks and cold water and blitz again until it comes together and forms a dough.
Remove and mould into a ball then wrap in cling film and chill in the fridge for 15 minutes.
FOR THE FILLING:
Add the Lucy Bee Coconut Oil to a roasting pan and melt in the oven. Toss the tomatoes and pepper in this, season and bake for 10 – 15 minutes.
Now roll out the chilled pastry between two sheets of cling film until about 3mm thick and big enough to line you tart tin. Gently peel off the top sheet of cling film and carefully invert the pastry into the tin. Remove the second sheet of cling film and press the pastry gently into the fluted edges of the tin. If the pastry tears a little, use your fingers to gently mould the pastry into the gaps. Neaten off the top edge of the pastry using a knife.
Place the tin in the oven and bake for 12 – 15 minutes. Remove from the oven and let it cool.
In a bowl, whisk together the eggs, yoghurt, Lucy Bee Himalayan Salt and ground Lucy Bee Whole Black Peppercorns. Gently fold in the roasted tomatoes and pepper, feta and basil leaves then pour the mixture into the pastry case.