It’s been a tense time for the Purition Bake Off team. With most of us harbouring a history of pastry disasters no one was looking forward to being selected for this week’s challenge.
But, someone had to give it a go and it was our PR girl Lorna who stepped into the kitchen for her turn in the Puriton Bake Off series.
Lorna chose to create a savory pastry dish – a bacon and spinach tart.
He’s what she used:
- 8oz or one can of chickpeas, drained
- 2oz whole wheat flour
- 2oz pistachio Purition
- 2 tablespoons olive oil
- 6 pieces of smoked streaky bacon/turkey bacon
- 2 medium free range egg whites
- 1 cup milk
- 10oz frozen spinach, thawed and well drained
- 2oz crumbled blue cheese
- Pepper to season
Here’s what she did:
Preheat oven to 180°C/160°C for fan assisted. Lightly grease a 9.5 inch pie pan.
Pulse chickpeas, flour, pistachio protein powder and olive oil in a food processor until well blended and spread evenly over the greased pie pan making sure it forms a lip around the edges. The mixture tends to stick to a spoon so Lorna found it easier to use her fingers.
Bake the crust for 15 to 20 minutes or until light golden brown.
Meanwhile, fry the bacon until crispy. Remove from heat and either crumble or chop into small pieces.
Whisk together the egg whites and milk and then add the bacon, spinach, blue cheese and pepper. Pour into the pie pan over the prebaked crust. Bake for 40 minutes, or until set.
Well, Lorna surprised herself on this one! The tart came out the tin in one piece and it tasted pretty fab too!
A good recipe for a nice light weekend lunch or tea!