Tomato, Onion and Goat’s Cheese Tart (gluten free)

Amazing for lunch, dinner, a picnic – or even a sly snack.  This tart stands on its own.

Ingredients

Pastry

• 100g rice flour
• 2½ tablespoons gluten-free cornflour
• 2½ tablespoons fine polenta
• ½ teaspoon xanthan gum
• ½ teaspoon gluten-free baking powder
• 1 teaspoon salt
• 125g unsalted butter, chopped and chilled
• 200g cold mashed potato
• 1 tablespoon sesame seeds, toasted

Filling

• 50g unsalted butter
• 1 tablespoon olive oil
• 2 large red onions, sliced
• 1 garlic clove, finely chopped
• 2 eggs
• 2 egg yolks
• 150ml cream
• 200g cherry tomatoes, halved
• 1 teaspoon chopped thyme, plus extra for garnishing
• 100g goat’s cheese

Method

To make the pastry, pulse the flours, polenta, xanthan gum, baking powder and salt in a food processor to combine. Add the butter and pulse until the mixture resembles fine breadcrumbs. Transfer to a bowl, add the potato and sesame seeds and mix well with your hands until dough feels smooth and elastic.

Knead the pastry for 2–3 minutes until smooth. Shape into a ball, cover with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 180°C. Lightly grease a 30 x 21cm loose-based flan tin.

Roll out the pastry to form a 32 x 23cm rectangle on a lightly floured surface. Press into the prepared tin, covering the sides and edges, and line the pastry shell with baking paper and pastry weights or uncooked rice. Blind bake for 15 minutes. Remove the baking paper and pastry weights and return the pastry case to the oven for a further 5–7 minutes, or until golden. Set aside to cool slightly.

Increase the oven to 200°C.

To make the filling, melt the butter and oil in a large frying pan over medium heat.

Add the onion and garlic and cook, stirring, for 15 minutes, or until soft and golden. Season well with salt and pepper.

Whisk the eggs, egg yolks and cream in a large bowl. Stir in the onion mixture, tomato and thyme, then pour into the pastry case. Crumble the goat’s cheese over the top and bake for 25 minutes, or until golden.

Garnish with the extra thyme, season with some more pepper and serve.

John Hawkesby’s wine recommendation

Sauvignon Blanc
Te Awa Left Field 2010

Riesling
Neudorf Brightwater 2010