Broccoli, zucchini and feta tart with brown rice and almond pastry - Gluten Free and Vegetarian - Recipe

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.