Recipe provided by Rowie Dillon
Yum! Yum! Amazing for lunch, dinner, a picnic or even a sly snack. This tart stands on its own.
100g rice flour
2 ½ tablespoons fine polenta
2 ½ tablespoons gluten-free cornflour
½ teaspoon xanthin gum
½ teaspoon gluten-free baking powder
1 teaspoon salt
125g unsalted butter, chopped and chilled
200g mashed potato
1 tablespoon sesame seeds, toasted
50g unsalted butter
1 tablespoon olive oil
2 large onions, sliced
1 garlic clove, finely chopped
2 egg yolks
200g cherry tomato, halved
1 teaspoon chopped time, plus extra for garnishing
100gm goats cheese
To make the pastry, pulse the flours, polenta, xanthin gum, baking powder and salt in a food processor to combine. Add the butter and pulse until the mixture resembles fine bread crumbs. Transfer to a bowl, add the polenta and sesame seeds and mix well with your hands until dough feels smooth and elastic. Knead the pastry for 2/3minutes until smooth. Shape into a ball, cover with plastic wrap and refrigerate for 30mins.
Pre-heat the oven to 180°C. Lightly grease a 30x21cm loose-based flan tin.
Roll out the pastry to form a 32x23cm rectangle on a lightly floured surface. Press into the prepared tin, covering the sides and edges, and line the pastry shell with baking paper and pastry weights or uncooked rice. Blind bake for 15 minutes. Remove the baking paper and pastry weights and return the pastry case to oven for a further 5-7 minutes, or until golden. Set aside to cool slightly.
Increase the oven to 200°C.
To make the filling, melt the butter and oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 15 minutes, or until soft and golden. Season well with salt and pepper.
Whisk the eggs, egg yolks and cream in a large bowl. Stir in the onion mixture, tomato and thyme, then pour into the pastry case. Crumble the goats cheese over the top and bake for 25 minutes, or until golden.
Garnish with the extra thyme, season with some more pepper and serve.