Egg and Veggie Pastry Tart
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
4
- For the pastry
- 2 ¼ cups gluten-free all purpose flour (plus extra for dusting)
- 1 pinch salt
- ½ cup butter
- 1 egg (beaten)
- water (if needed)
Preparation steps
1.
For the pastry: put the flour in a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Stir in the egg and mix to form a dough. If the mixture is too dry, add a little water, if it is too wet add a little more flour. Shape into a ball. Wrap in cling film and chill for about 30 minutes.
2.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease 4 mini tart or quiche tins.
3.
Divide the dough into 4 equal portions. Roll out 1 piece of dough on a floured surface until it is larger than the diameter of the tin.
4.
Gently roll the pastry around the rolling pin. Unroll the pastry on top of the tart tin, then use your hands to lower the pastry into the corners of the tin, pressing it into the edges. Repeat with the remaining portions of dough.
5.
Prick the bases of the pastry cases with a fork and bake for about 10 minutes until golden. Remove from the oven.
6.
For the filling: cook the broccoli in boiling salted water for 1-2 minutes. Rinse with cold water and drain thoroughly. Chop the broccoli.
7.
Mix the broccoli with the cream cheese, egg, cream and half the parmesan until blended. Add the spring onions and broccoli and season with salt, pepper and nutmeg.
8.
Spoon into the pastry cases, sprinkle with the remaining parmesan and bake for 15-20 minutes until golden brown.
