Brocolli, zucchini, caramelised onion and feta tart with brown rice and almond pastry.
Gluten Free and Vegetarian
The pastry for this tart has a lovely nutty texture. You can use a variety of vegetables as they are in season.
Pastry
¾ cup (120g) brown
rice flour
1 cup (120g) ground
almonds
½ teaspoon baking
powder
2 Tablespoons
cornflour
½ teaspoon sea salt
flakes
3 Tablespoons extra
virgin olive oil
1 free-range egg,
plus 1 free-range egg yolk
Filling
1/3 cup (80ml) extra
virgin olive oil, plus extra for drizzling
1 large red onion,
thinly sliced
Sea salt flakes and
freshly ground black pepper
2 Tablespoons red
wine vinegar
½ small eggplant, cut
into 1cm dice
1 medium zucchini,
cut into 1 cm dice (could replace with asparagus in season)
1 small head
broccoli, cut into small florets
100g feta
3 free-range eggs
¾ cup (180ml) cream
1 Tablespoon finely
chopped oregano.
Ten cherry tomatoes
Preheat oven to 200
degrees C and grease 13cm x 35cm non-stick tart tin (rectangle or round) with a
removable base.
Pastry
Place dry ingredients
in a large bowl. Whisk to combine. In a separate bowl, whisk together olive oil
and eggs. Add wet ingredients to dry ingredients to dry ingredients. Stir until
dough just comes together. Turn out on to a workbench and pinch off a
walnut-sized ball. Keep this aside in case you need to patch any fine cracks
after baking. Shape dough into whatever shape tin you are using. Place into the
greased tin and press evenly across the base and up the sides. Bake for 8 – 10
minutes or until light golden. Don’t be tempted to cook pastry too long or it
will start to crack. Remove from oven and reduce the temperature to 185 degrees
C.
Filling
Heat 2 Tablespoons
olive oil in a frying pan over medium-high heat. Add onion and a large pinch of
sea salt flakes. Cook for 5-6 minutes until onion starts to collapse. Reduce
heat to low: add vinegar. Cook for another 10 minutes. Remove from the heat and
set aside.
Heat remaining 2
Tablespoons olive oil in a wok or large pan over a high heat. Add the broccoli
and eggplant, saute for 4-5 minutes or until almost cooked through. Add the
zucchini and toss for another 2 minutes or until tender. Season to taste, then
pour into a sieve to drain off excess moisture. Stand to cool slightly.
Combine onion,
eggplant and zucchini together. Check seasoning. Scatter the vegetables evenly
over the base of the tart shell. Crumble feta over the top. Slice cherry tomatoes and place over tart.
Whisk together eggs
and cream. Pour into the tart shell. Bake for 30-35 minutes or until the
custard is just set and the top is golden. Remove from the oven and allow to
cool slightly.
To serve, remove from
the tin, scatter with chopped oregano and drizzle with a little olive oil.
