Gluten-Free Leek Tarts

Leeks are packed full of health benefits and have a mild, onion-like taste. This gluten-free pastry uses corn meal, brown rice flour, gram flour and xantham gum as the crust. Wash your leeks throughly before cooking them because they are often full of soil. You can prepare these gluten-free leek tarts in less than an hour.

Preparation time: 30 minutes

Cooking time: 35 to 40 minutes

Makes: Four 11-centimetre/4-inch tarts or one 17-centimetre/7-inch quiche

For the pastry:

85 grams/3 ounces brown rice flour

85 grams/3 ounces fine cornmeal

55 grams/2 ounces gram flour

1 teaspoon xanthan gum

115 grams/3-1/2 ounces butter

1 egg

For the filling:

1 thick leek or 2 thinner ones, about 425 grams/15 ounces

30 grams/1 ounce butter

Salt and white pepper

A pinch of mace

1 large egg and 1 egg yolk

70 millilitres/2-1/2 fluid ounces single cream

70 millilitres/2-1/2 fluid ounces milk

  1. Preheat oven to 170° C/Gas Mark 3, if you have a facility in your oven to use the fan with bottom heat only. If not, preheat to 180° C/Gas Mark 4.

  2. For the pastry, mix the dry ingredients and rub in the butter by hand, or mix in a food processor. Beat the egg and mix it in until you have a ball of dough. Add a spot of water if you can't get the dough to stick together and then remix.

  3. Roll the dough out on a light dusting of brown rice flour. If you're making four individual tarts then cut the dough into four equal pieces before rolling. Place the pastry into the buttered tart tins. Patch up any gaps or splits and trim off any excess at the rims.

  4. Wash, trim and finely slice the leek. Melt the butter in a sauté pan and gently cook the leek, uncovered, with the seasoning. It shrinks down as it softens and cooks.

  5. Beat the egg, yolk, cream and milk together in a jug.

  6. Fill the tarts with the leek. Place them on an oven tray on the lowest rung if you're using the fan plus bottom heat, and in the middle of the oven if you're cooking conventionally. Holding the tray horizontally, pour in the egg mixture, dividing it equally between the four individual tarts, or pouring it all into the large one. It mustn't brim over, but the tarts should be full.

  7. Cook for 35 to 40 minutes. Cool in the tins. Serve warm or cold with salad.

Nutrient analysis per serving: Calories 557; Protein 15g; Carbohydrate 41g; Sugar 4g; Fat 38g; Saturated Fat 21g; Fibre 3g; Salt 1.4g.

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