Friday 24 June 2016

The Chickpea Chapter: Tarts & Quiches

Welcome to part 2 of the Chickpea Chapter! This week's dish is a gluten-free and vegan tart. Savoury pastry was one of the things I missed eating the most after I realised that gluten is a problem for me. Fortunately, on the back of the Doves Gram Flour packet is an brilliant gluten free quiche recipe; today's post is my adaptation of said recipe. This meal requires a couple of ‘out-there’ ingredients, but they can actually all be found in supermarkets and health food shops. I make this recipe a lot, as I unfortunately can not digest gluten. However, my partner can and she still enjoys it.

Makes 1 small quiche or 4 single portion ramekins

Pastry case:
150g gram flour
¼ tsp Xantham gum
Pinch Salt
75g Vegan spread or Butter
5 tbsp Water

4 Large onions
1 Courgette
2 Cloves Garlic
Olive oil
50g gram flour, mixed with pinch xantham gum + 250ml non-dairy/dairy milk
2 tbsp. nutritional yeast (optional, but will provide a nice tangy, cheesy flavour)
Pinch of Nutmeg
Pinch Salt & Pepper
1 tbsp. rosemary
1 tbsp. Thyme

First, make the pastry.
  1. Mix together the flour, xantham gum and salt
  2. Using clean hands, rub the flour into the spread until it resembles breadcrumbs
  3. Stir in enough water to bring together a soft ball of dough, it may appear a little wet but will absorb the liquid.
  4. Wrap in cling film and rest the pastry for at least 30 minutes
  5. Roll the pastry out between two pieces of lour dusted in cling film and leave it for at least 30 minutes

Meanwhile, we will focus on the filling.
  1. Grate the courgette into a sieve above a bowl and mix in 2 tsp. salt. This will draw the water from them, increasing their sweetness
  2. Finely slice the onions and cook them on a medium-low heat in some olive oil, with the rosemary, thyme and pinches of salt and pepper. Ideally put a lid on the pan, so the onions become soft and sweet. Should take 10-12 minutes
  3. Mix the xantham gum, gram flour, milk and nutritional yeast to a smooth thick-milk consistency

Now we will begin to construct the pies.
  1. Oil your chosen quiche dish or ramekins
  2. Roll the pastry out on a well-floured surface, flour the rolling pin too
  3. Cut out a piece of pastry large enough for your dish and fit it in
  4. Mix the cooked vegetables into the xantham gum and milk mixture
  5. Pour into your quiche dish

Cook for 45/55 minutes at 180C. Get the gravy!

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