Tarts like this one make great light dinners. Plus, there are usually leftovers for lunch the next day. This elegant vegetarian dish covers all the food groups, so it’s a complete meal and it’s so good that it’ll even satisfy non-vegetarians. Take it along as your contribution to a shared meal or potluck supper.
- Yield: 4 Servings
- 4.7 ounces (133 g) white rice flour
- 0.8 ounces (22 g) tapioca flour
- 1.6 ounces (45 g) potato starch
- Pinch of salt
- 3.5 ounces (100 g) butter
- 1 medium egg
- 1 wedge (7 ounces, 196 g) of Brie cheese, sliced
- 1 fennel bulb, sliced
- 1 cup (120 g) toasted walnuts
- 2 eggs
- 5.7 ounces (170 ml) lactose-free milk
- 1 heaped tablespoon (15 g) cottage cheese
- 1 tablespoon (4 g) finely chopped fresh oregano
- Salt and pepper
- First, prepare the pastry. Preheat the oven to 350°F (180°C, or gas mark 4). Blend all the dry ingredients in a food processor. Cut the butter into small pieces, add to the food processor, and process until fine crumbs form. Add the egg and process until the mixture forms a dough. Remove from the processor and add a little more rice flour if it is too wet (this will depend on the size of your egg). Press the pastry into a 10-in (26 cm) greased tart pan and place in the fridge for 30 minutes.
- Place a circle of parchment paper on top of the dough, fill with raw rice or dried beans, and blind bake for 5 minutes. Remove the paper and rice or beans and cook for another 10 minutes. Cover with aluminum foil if the edges start to burn. Remove from the oven and let cool.
- Press the slices of cheese into the base of the tart. Cover with the fennel and nuts. Beat the eggs into the milk. Add the cottage cheese and stir. Then add the oregano and mix well. Pour the mixture into the tart pan (depending on the depth of your tart pan, there may be a little left over: don’t overfill). Bake for 20 minutes or until the custard is set. Cover the pastry edges with aluminum foil if necessary. Remove from the oven. Season to taste and eat piping hot. Store leftovers in the fridge for 2 to 3 days or freeze for 2 to 3 months.