This vegetable tart was made using frozen gluten free pastry bought at the Allergy & Free From Show over the weekend. It is a quick and tasty recipe for a weekday evening. Serve with some green salad.I used coloured carrots for effect but orange ones will do just fine.
4 pieces of frozen spinach
60g of hard cheese sliced thinly
One pack of frozen gluten free pastry*
Slice the carrots length ways so they will lie flat, spray with oil and roast.
Roll out the pastry between cling film and when shaped line a flan tin or suitable oven resistant tin. The pastry should then be pricked with a fork and baked blind for 10 minutes at gas mark six.
Defrost the spinach and squeeze to remove as much moisture as possible. This is important to avoid a soggy base to the flan.
Break the eggs and mix with a fork, then brush the pastry with the egg wash to seal it from moisture. Place back in the oven to seal the flan for 2 minutes. Remove from oven and add ingredients.
Lay the spinach on the base of the flan, add thin slices of cheese over the top and then the roasted carrot.
Pour over the rest of the egg wash and bake for twenty minutes at gas mark 5, 190 deg. C.
Serves four for lunch. It should be suitable for people with #IBS following a low fodmap diet and people with coeliac disease.
- I used Gluten Free Kitchen shortcrust pastry https://www.theglutenfreekitchen.co.uk/