Wednesday, 8 January 2014

Gluten Free Polenta & Potato Pastry

I love this pastry, it is gorgeously golden and wonderfully crumbly.

It's the most flavoursome pastry I've tried but this could mean it wouldn't go with everything.

I found the original recipe in the book 'How to Cook for Food Allergies' by Lucinda Bruce - Gardyne. It's a great book filled with recipes for different food intolerances. 

I tried the recipe a few times but have now adapted it ever so slightly to suit me. I like to make it with a tuna topping. 

(Makes 1 tart)

85g brown rice flour 
85g polenta
1/2 tsp salt
140g margarine
110g cold mashed potato
Handful plain gf flour (Doves Farm)


1 cup spinach, finely chopped 
1 tbsp tomato puree
1 roasted red pepper, sliced
8 sun dried tomatoes 
1 tin tuna, drained 
2 tbsp grated parmesan
Olive oil

Sieve the rice flour, polenta & salt together then rub in the margarine until breadcrumbs form. Add the potato and bring together with your hands to form a dough. 

Cover your work surface with the extra flour and then knead the pastry (incorporating the extra flour) until smooth and silky. 
Wrap in cling film and rest in fridge for 30 minutes. 

After the 30 minutes is up, press the dough into a quiche tin to form a pastry case. Prick the base a few times with a fork then cook at 200c for 20 minutes. 
Add your toppings and cook for a bit longer or if using the ones above, spread the tomato puree over the base then place the spinach in a layer on top, next place a layer of sun dried tomatoes and peppers over the spinach, then a layer of tuna over that. Season and then sprinkle with the parmesan. 
Drizzle with olive oil and then put back in the oven for 5 more minutes until the cheese melts. 

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