Broad Bean Tart

• 1 1/2 cups wheat flour
• 4 1/4 tablespoons butter cold, sliced
• 6 buttermilk table spoons of, or kefir
• 1 onion cubed
• 1 orange bell pepper cubed
• 1 cup broad bean cooked and peeled
• 2 eggs whipped
• 7/8 cup yoghurt
• 1/2 cup grated cheese
• 4 tablespoons basil leaves chopped
• freshly ground black pepper
• 1 tablespoon oil

1. 1. Knead flour with butter till the butter is equally mixed with flour with no big butter chunks.
2. 2. Add buttermilk or kefir to knead uniformed dough. Do not prolong it, too much warm emitted by your hands may spoil shortcrust pastry.
3. 3. Place it in a fridge for minimum 30 min.
4. 4. Meanwhile, heat oil and fry onion and bell pepper for couple of minutes. Then remove from the heat and let it cool down.
5. 5. Mix yoghurt, cheese, eggs, basil and pepper.
6. 6. Take out the dough from the fridge, roll out, place into baking tray.
7. 7. Bake 15 min in preheated oven in 180 C degrees.
8. 8. Take out from the oven, arrange vegetables and pour over the eggs & yoghurt mixture.
9. 9. Continue baking for about 25 min.

flour, butter cold, buttermilk, onion, orange bell pepper, eggs, yoghurt, grated cheese, basil, freshly ground black pepper, oil

Taken from www.yummly.com/recipe/Broad-Bean-Tart-1692052 (may not work)