This indulgent tart, with it moist – but not overly ‘eggy’ – filling of sweet onion and tangy cheese, is great for entertaining; not least because the gluten free pastry doesn’t collapse when you serve it up! The red onions and balsamic vinegar cook down to a deliciously concentrated relish. I’ve suggested piquant Lancashire cheese to contrast with the sweetness, but other varieties such as Cheshire, feta or a mature cheddar would also work well. Use any milk you fancy in the filling – nut, oat, hemp or conventional cow/goat milk.
Making gluten free pastry is less hassle than you may think: just mix the ingredients together and press into a well-greased dish with your fingers: no chilling or rolling required. You can use a food processor to pulse the pastry ingredients together but stirring up with a metal tablespoon works equally well.
Ingredients (serves 5-6)
100g quinoa flour
100g ground almonds
2 tbsp olive oil
3 tbsp water
Pinch of salt
3 large red onions
Fresh thyme – a few sprigs (optional but recommended)
150g Lancashire Cheese, grated
2 tbsp milk
Salt & black pepper
You will need a well-greased tin/dish around 22 cm in diameter
Preheat the oven on 180 (fan)/200 (conventional)
- For the pastry, mix the dry ingredients together – including the salt – before adding the oil. Slowly pour in the water, stirring until you get a sticky dough.
- Press into the greased pie dish, using your fingers to prod the dough into submission. Prick the base of the tart with a fork and cook in the oven for 10 minutes.
- Meanwhile, slice the red onions and fry in a smear of oil until translucent. Add the balsamic vinegar, thyme (if using), season with salt and plenty of black pepper and continue to cook for about 5 more minutes until the onions are nice and sticky. Transfer into a large bowl.
- Let the onions cool down a little before adding the lightly beaten egg and grated cheese. Pour into the tart case and cook for 20-25 minutes on 160 (fan)/180 (conventional) until golden.
I am sharing this recipe with Meat Free Mondays