Makes 8 slices
Prep time: 1 hour
Cook time: 1 hour
Ingredients
· 100 g unsalted butter
· 100 g gluten-free flour
· 100 g brown or ivory teff flour
· 5–6 tbsp cold water, as needed
· Salt and pepper
· 2 tbsp olive oil
· 200 g butternut pumpkin, diced
· 2 garlic cloves, finely chopped
· 1 leek, thinly sliced
· 1 tbsp fresh sage, sliced
· 100 g spinach
· 50 g cheddar, grated
· 50 g feta, crumbled
· 3 large eggs
· 3 tbsp crème fraîche
· 1 tsp freshly ground nutmeg
· Tomato relish and mixed leaves, to serve
Method
1. Heat the oven to 180°C fan-forced.
2. Rub butter into the gluten-free flour and teff flour. Season, add cold water gradually and bring together into a dough. Chill for 1 hour.
3. Roast the pumpkin with 1 tbsp olive oil at about 180°C until tender, then cool.
4. Cook garlic, leek and sage in the remaining oil until soft. Add spinach and wilt briefly.
5. Mix the vegetables with feta, cheddar, eggs, crème fraîche and nutmeg. Season.
6. Roll the pastry between baking paper to about 5 mm thick and line a greased 20 cm tart tin.
7. Blind-bake with baking paper and weights for 10–12 minutes, remove the weights and bake another 8–10 minutes until lightly golden.
8. Add the filling and bake 12–15 minutes, until almost set with a slight wobble.
9. Rest 10–20 minutes before serving with salad and relish.
Recipe inspiration courtesy of Outback Harvest.