Pastry Three-Ways For Vegetable Tart: Gluten-Free

Thu 23rd Apr, 2020 - 6:18pm by Emma Cockrell

Using alternative flours and ingredients in recipes for my clients on restricted diets means there are plenty of ideas for baking during Lockdown. People are saying that wholewheat flour and eggs are hard to purchase in the supermarkets, so here are three ideas using alternative flours that can be used for making pastry.

See a YouTube demonstration of this recipe here

Oat Pastry 

Ingredients

• 1 cup oats
• 4 teaspoons extra virgin olive oil
• 8-12 teaspoons boiling water

Method

Stir the olive oil into the oat. Gradually add the boiling water, a teaspoon at a time, stirring well. The oats should come together in a slightly sticky ball. Allow to rest for a few minutes. Roll out carefully on baking parchment, using a sprinkling of oats or linseeds if a bit sticky. Carefully place the pastry into the required flan dish, plate or quiche pan. bake blind for about 7 minutes. Add the filling and complete the cooking

 

 

Coconut Flour Pastry

Ingredients

• 1/2 cup coconut flour
• 1/2 cup finely grated courgette (peeled if you don’t want green flecks in the pastry)
• 4 tablespoons extra virgin olive oil
• 2 tablespoons chickpea flour

Method

Combine all ingredients and stir well together until it forms a ball. Roll out gently on baking parchment. Line a flan dish or plate, and bake blind for 7 minutes, before adding the filling.

 

Yellow Maize Pastry

Ingredients

• 1/2 cup fine yellow maize meal – often found in the international aisle in supermarkets, or a whole food shop
• 1/2 cup brown rice flour
• 4 teaspoons of extra virgin olive oil
• 1/2 cup finely grated carrot or butternut squash
• 12-16 teaspoons of boiling water

Method

Combine the flours with the olive oil and mix well. Add the grated carrot or squash, and stir together. Gradually add the boiling water, a teaspoon at a time, stirring all the time. The ingredients will come together for form a firm ball. Carefully roll out on baking parchment and line a quiche pan or plate. Bake blind for 5 minutes, add filling and complete cooking.

Vegetable Tart

Ingredients

• 1 quantity of pastry dough of choice
• 4 cups of roughly chopped vegetables, e.g. red onion, carrot, broccoli, courgette, cauliflower, red pepper etc.
• 1-2 crushed cloves of garlic
• 1 tablespoon extra virgin olive oil
• 1-2 tablespoons water
• 4 teaspoons chia seeds
• 2 teaspoons linseeds – ground if possible
• 4 tablespoons water
• 1 teaspoon dried oregano – or 2 teaspoons fresh oregano if you have it
• 2 tablespoons pumpkin seeds
• Black pepper
• Pinch Himalayan Pink salt

 

Method

Line a flan dish or plate with the pastry and bake blind for 5-7 minutes. Meanwhile place chopped vegetables and garlic in a pan with the olive oil and water. Add a lid to the pan and place over a medium heat to ‘steam fry’ until veg are soft. Take the pan from the heat and stir in the chia and linseeds and the water. Mix well, so the seeds are evenly distributed. Add the oregano and seasoning.

Spoon the mixture onto the pastry case and pat down. Top with sliced veg of choice – tomatoes, peppers, red onions etc. Sprinkle with the pumpkin seeds and a little more oregano. Place in a medium oven for about 15 minutes. Serve hot or cold.