Gluten Free Cheese and Parsnip Cake
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 2 h. 15 min.
Ready in
Ingredients
for
6
- For the pastry
- 1 ¾ cups gluten-free all purpose flour (plus extra for dusting)
- 1 pinch salt
- ½ cup butter
- 1 Tbsp water
- For the filling
- 1 large onion (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 2 Tbsps butter
- 2 large Parsnips (cooked and mashed)
- salt (to taste)
- peppers (to taste)
- 3 eggs
- ⅔ cup milk
- 1 ½ cups grated Cheddar cheese
- To garnish
- Black pepper
- Chives
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. Roll the dough into a ball, then wrap in cling film and chill for 1 hour.
2.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 36cm x 12cm| 14 1/2" x 5" tranche tin
3.
Roll out the dough on a floured work surface and line the tin. Prick the base of the pastry case several times with a fork. Cover the pastry with a sheet of non-stick baking paper and fill it with rice or dried beans. Bake for 10 minutes. Remove from the oven and remove the beans and paper.
4.
For the filling: heat the butter in a pan and gently cook the onion and garlic until soft.
5.
Add the parsnips and season with salt and pepper to taste. Remove from the heat.
6.
Beat together the eggs and milk. Stir in the parsnip mixture and 3/4 of the cheese.
7.
Reduce the oven temperature to 180°C (160° fan) 350°F gas 4.
8.
Pour the filling into the pastry case and sprinkle with the remaining grated cheese. Bake for 20-30 minutes until the top is golden brown.
9.
Sprinkle with black pepper and garnish with chives.
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