A seasonal vegetable quiche that’s perfect for a quick weekend lunch or picnic. We have used Gluten free short pastry, which gives a delightful crunch to the base.
Prep time: 25 mins
Cooking time: 60-70 mins
1 x 400g pack Phoenix Gluten-Free short pastry
20g rice flour, for dusting
1 tablespoon olive oil
1 small onion, peeled, thinly sliced
1 red capsicum, deseeded, sliced into 1cm thick strips
1 medium kumara, peeled and cut into 1cm dice
1 small courgette, cut into 1cm dice
1 garlic clove, finely chopped
3 thyme sprigs, leaves picked
1 large free-range egg
130ml double cream
6 cherry tomatoes, halved
50g goat gouda cheese
Grease a 18cm loose bottom tart tin.
Lightly flour a clean work surface and roll out the pastry to a rough circle about 3mm thick, large enough to line the base and sides of the tin, plus extra to hang over the edge.
line the tart with the pastry and carefully press into the corners and sides of the tin with some excess hanging over the edge.
Place in a refrigerator for 30 mins to chill.
Preheat oven to 160c
Remove tart tin from the refrigerator and line with a large sheet of baking parchment making sure it covers the base and sides, fill it with ceramic baking beans or rice.
Place in the oven and bake blind for 20 mins.
Remove from the oven and carefully remove the paper with the beans.
Return the case to the oven for another 5 mins or until golden brown.
Remove and allow to cool, and then trim the excess pastry around the tin.
To a large sauté pan add 1 tablespoon olive oil and heat over medium heat.
Add the onion and capsicum and sauté for 5 mins or until starting to colour.
Add the kumara and sauté for another 5 mins or until coloured and starting to soften.
Add the garlic, thyme, season to taste and cook for a further 2 mins.
Remove from the heat and transfer to a bowl, set aside to cool slightly.
In a small mixing bowl add the egg and cream and season to taste, whisk to combine.
Spread the cooked vegetable mixture over the base of the tart and top with the cherry tomatoes.
Carefully pour the cream mixture over the tart and scatter over the goat’s cheese.
Place the tart in the preheated oven and cook for 25 mins or until the filling has set and turned golden.
Remove from the oven and allow to rest in the tin for at least 15 mins.
Remove the tart from the tin and serve in slices with perhaps a crunchy leaf salad.