Yum! Yum! Amazing for lunch, dinner, a picnic or even a sly snack. This tart stands on its own.
- 100 g rice flour
- 2 ½ tbsp gluten-free corn flour
- 2 ½ tbsp fine polenta
- ½ tsp xanthan gum
- ½ tsp gluten-free baking powder
- 1 tsp salt
- 125 g unsalted butter, chopped and chilled
- 200 g cold mashed potato
- 1 tbsp sesame seeds, toasted
- 50 g unsalted butter
- 1 tbsp olive oil
- 2 large red onions, sliced
- 1garlic clove, finely chopped
- 2 eggs
- 2 egg yolks
- 150 ml cream
- 200 g cherry tomatoes
- 1 tsp chopped thyme
- 100 g goat’s cheese
- extra thyme for garnishing
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 30 minutes
To make the pastry, pulse the flours, polenta, xanthan gum, baking powder and salt in a food processor to combine.
Add butter until the mixture resembles fine breadcrumbs. Transfer to a bowl; add the potato and sesame seeds and mix well with your hands until the dough feels smooth and elastic. Knead the pastry for 2-3 mins until smooth.
Shape into a ball, cover with plastic and refrigerate for 30 minutes. Preheat the oven to 180°C. Lightly grease a 30 cm x 21 cm loose-based flan tin. Roll out the pastry on a lightly floured surface. Press into the prepared tin, covering the sides and edges, line with baking paper and pastry weights, then blind bake for 15 minutes. Remove and return pastry case to the oven for a further 5-7 minutes, or until golden. Set aside to cool slightly.
To make the filling, melt the butter and oil in a large fry pan over medium heat. Add the onion and garlic and cook, while stirring, for 15 minutes, or until soft and golden. Season well with salt and pepper. Whisk the eggs, egg yolk and cream in a large bowl. Stir in the onion mixture, tomato and thyme, and then pour into the pastry case. Crumble the goat’s cheese over the top, bake for 25 minutes or until golden. Garnish with the extra thyme, season with more pepper and serve.
Recipe and image from Indulge by Rowie Dillon, published by Harper Collins, $40.