Preheat oven to 200c / gas 6. Prepare a 20cm loose bottom tin.
80 g rice flour, 140 g buckwheat or chestnut flour, 70 g ground almonds, 2 pinches of salt, 2 tsps ground linseed, 1/4 tsp xanthum gum, 100 g salted butter – chilled and diced, 2 eggs 3-4 tbsps cold water.
Mix all dry ingredients, rub in the butter with your fingertips until it resembles coarse breadcrumbs.
Stir in the beaten egg with a fork. Add small amounts of water as you toss the crumbs together. Continue until dough is formed. I find that a gluten free dough takes up more water than a wheat dough and is quite a sticky dough.Knead briefly to bring to a ball. Wrap
in parchment and chill for at least an hour.
Roll out and place in the flan tin. Prick the base with a fork ( I trim of the excess pastry after cooking to allow for shrinkage).Line pastry with parchment and baking beans. Bake blind for 10 – 15 mins.
Carrots, peppers, parsnips and sweet potatoes prepared and roasted in olive oil
Halved mushrooms – sauteed
1 onion sliced in to rings – sauteed
Tomato sauce: chopped tomatoes, 1tsp of chilli, handful of chopped basil leaves and small carton of passata – simmered to reduce the water content
Finally put back in oven to heat through – 15-20 minutes (moderate temperature).