Maggie Beer has my interests at heart. And yours too if you are gluten intolerant. My first foray into being experimental with my cooking is this gluten free pastry tart. The recipe is from Maggie’s book, Maggie’s Harvest.
125g cream cheese, cut into chunks
75g cold unsalted butter, chopped
1 cup gluten free plain flour (I used Orgran), plus 1/4 cup extra for dusting
2g xanthan gum
2 teaspoons salt
And to make the recipe mine I added a small handful of Grana Padano cheese
In a food processor, pulse the cream cheese and butter to combine. Slowly add 1 cup of the flour, the xanthan gum, the salt and the Grana Padano cheese. Pulse just to combine. Turn the pastry out onto a bench which has been dusted with the remaining flour and kneed for 5 minutes.
Chill the pastry for 20 minutes, then, using a rolling pin (I used an empty wine bottle), roll the pastry between 2 pieces of baking paper. Roll the pastry until it is 5mm thick, then use it to line a 24cm tart, pie or quiche tin.
To blind bake, preheat the oven to 200 degrees Celsius. Line the pastry case with foil then cover with pastry weights (I used chick peas). Blind bake for 15 minutes, then remove the foil and pastry weights and bake for another 5 minutes.
I kept the pastry flat because I am quite lazy.
To make the caramelised onions, heat 1 tablespoon of olive oil in a saucepan and add 4 sliced onions along with 1-2 tablespoons of Balsamic vinegar, 1/2 a teaspoon of thyme and 1 teaspoon of sugar. Fry onion mix for around 20 minutes then allow to cool slightly. Scatter on top of the pastry base, add 100 g crumbled feta cheese and about 50 g of sharp tasty cheese – I used Mersey Valley’s Ploughman. Bake until the cheese has browned up a little and do not go and check your blog stats like I did or your pastry will go from golden brown to brown. It was still fabulously delicious though.