Green Veggie Tart
A veggie tart full of plenty of green!
Here’s what you need to get started;
For the pastry;
- 255g GF plain flour
- 1 tsp xanthan gum
- 1/4 tsp baking powder
- pinch of salt
- 100g cold butter, diced
- 1 egg, beaten
For the tart;
- 1 onion, roughly chopped
- 2tsp mixed herbs (thyme, basil, rosemary etc)
- 2tsp oil
- 1/2 head of broccoli, cut into florets
- 4 stems of asparagus, chopped
- 2 handfuls of spinach
- 1 egg, beaten
- 30g cheddar cheese
Pre-heat the oven to 180.
For the pastry mix together the flour, xanthan gum, baking powder and salt. Once combined add in the butter and rub in with your fingers until the mixture forms breadcrumbs. Mix in the egg and then stir in a couple of tablespoons of water until a dough forms. Cover in clingfilm and chill in the fridge for 10 minutes.
Roll out the pastry on a floured surface until around 4mm thick and large enough to fit inside your tin. Line the tart tin and use any excess to cover any gaps or tears.
Prick the base several times with a fork, cover with greaseproof paper and fill with baking beans. Bake for 15 minutes, then remove the beans and greaseproof and bake for another 5 minutes.
Meanwhile, add the oil to a frying pan and fry the onion for around 5 minutes, until soft. Add in the broccoli and asparagus and cook for a further 5 minutes. Add in the herbs and stir in the spinach until fully wilted. Stir in the egg and milk and place in the pastry case. Topped with the cheese and place in the oven.
Bake in the oven for 30 minutes, until golden on the top and set.