Orange Veg and Egg Tart
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
6
- For the pastry
- 1 ¾ cups gluten-free all purpose flour
- 1 pinch salt
- ½ cup cold butter (diced)
- 1 egg
- water (if needed)
Preparation steps
1.
For the pastry: put the flour and salt into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Mix in the egg and just enough water (if necessary) to form a dough. Shape into a ball and wrap in cling film. Chill for 30 minutes.
2.
Heat the oven to 200°C (180°C fan) 400°F gas 6. Grease a 25cm|10" flan dish or tin.
3.
Roll out the pastry on a lightly floured surface into a round to fit the tin. Line the base and sides of the tin with the pastry.
4.
For the filling: cook the carrots in a pan of boiling salted water for 4-5 minutes until al dente. Drain well.
5.
Mix together the cream, creme fraiche, ginger, eggs and parmesan and season with salt and pepper. Stir in the carrots.
6.
Spoon the cream mixture into the pastry case and bake for about 40 minutes until the filling is set and the pastry is golden brown. Cool in the tin and serve sprinkled with walnuts.
