Ingredients
150g gluten free flour
75g cold diced butter, small dice
1 egg
½ tsp salt
Iced water
You can use spices in the pastry,
I have used 3 tsp smoked paprika
Method
Preheat oven to 180 C.
You need to grease a 24cm base
measurement fluted tart tin with removable base.
In a food processor pulse your
flour, butter, salt (spices if using) until you have chunky breadcrumb look, don’t
do it too fine you want to see some chunks of butter. Add your egg and pulse a
couple of times. Then add 1 tsp iced water at a time until you can squish the
dough together. Put the dough on a piece of baking paper. Roll out a little then
fold in half and roll out a little again, then fold in half and roll a little
again, then roll out to a circle in-between 2 pieces of baking paper, use a
little flour if it is too sticky.. Peel the top paper off and then flip the pastry
over into your tin, then peel off the paper. Take the excess off and use to
fill in any gaps.
You can then put in your
fillings, I have used 1 bunch of spinach, stalks removed, blanched, excess water
squeezed out and chopped. Place on the bottom followed by 1 red onion and
chorizo/bacon, diced and then fried up. Then I used a 280g jar of thoroughly drained artichoke
hearts, quartered. Then I have dotted 75g goats cheese-brie/camembert/feta
would be great too, then 1 sliced tomato. For the quiche mix I whisked 3 eggs
with 100ml milk, pour over, then cracked 3 eggs on top, pierced the yolk. Use
more eggs if you need to, enough to fill the tin. Bake for 25 minutes or until
set. |
| After cooking |
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| Before cooking |
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| Serve up with a big salad! |
