We’re using up the last of our purple sprouting broccoli from the garden in this tasty gluten and dairy free tart. The pastry is crisp and short and the whole ensemble with the addition of the fresh thyme works a treat as a dinner for 4 or a light lunch for a few more. Serve with our spinach, orange and pea shoot salad for its crunch and interesting flavour balance.
Pastry
200 g gluten free plain flour
100 g vegan margarine or butter
1 egg
Filling
100 g ground almonds
2 eggs
2 cloves of garlic
1 medium onion
1 small handful fresh thyme, destalked
salt and pepper
ground nutmeg
250 ml almond milk
1 small bunch purple sprouting, steamed for less than 1 minute
1 red pepper, roasted in a little water in the oven with salt and pepper
10 destoned black olives
basil leaves to garnish (optional)
1. Grease a 25cm tart tin with a little butter, oil or margarine. Preheat the oven to 200 c. In a large bowl, rub the butter into the flour between your fingers and thumb. Then add the beaten egg. Lightly mix until combined. The mixture should form a smooth ball of dough.
2. Roll the pastry out thinly on a lightly floured surface with a rolling pin and wrap round the rolling pin to transfer into the tin. It might crack or break – don’t worry! Patch any cracks with remaining pastry or piece together in the tin – once cooked it will be delicious and not a crumbly mess! Cut off the rough edges and press into a fluted pattern.
3. Cook the onion and garlic lightly before combining in a food processor with all the other ingredients for the filling apart from the pepper and broccoli. Blitz together together and fill the pastry with the filling, top with the olives, pepper and broccoli. Bake in the oven for around 30 minutes until the edges of the pastry and golden and the filling is cooked and lightly golden coloured. Top with the basil leaves to serve.
