I like savoury tarts. Well, to be more exact, I like both sweet and savoury tarts, but today let’s focus on the savoury ones. There have been a few of them on the blog already, like the ricotta tart with vegetables, the vegan onion tart, the aubergine, courgette and tomato tart with goat’s cheese or more recently little spinach tartlets with mushrooms and GruyĂ¨re cheese. I think it’s safe to say there’s one tart on another on our home menu at least once a week. Making your own pastry really doesn’t take too long, so don’t be scared, just try it an you’ll see. And once you’ve got that, all you need is some veg for the filling combined with eggs, milk and perhaps some cheese, if you wish.
Today’s tart is special in many regards.
Starting with the fact that it’s actually square! Why? Why not! Well, the main reason for the square shape was actually quite pragmatic, I decided to make this quiche, whilst I was making a sweet berries tart (did I say I like tarts of all kind?), so my traditional tart case was already in the oven… But hey, there’s plenty more tins in my drawer, why not try a quiche made in a square, bottomless tin? It worked just as well, or maybe even better adding a twist to the dish.
It’s also gluten-free, replacing the traditional plain flour in the recipe with the rice flour and polenta, which gives the pastry nice yellow colour.
Finally, in line with my current French theme, this pastry is full of ProvenĂ§al vegetables combined with goat’s milk diary, giving it a lovely French, rustic touch. Quiche ProvenĂ§al one of my many favourite dishes whilst on holidays in France. So widely accessible, you can get it in a restaurant or a local bakery, warm or cold, at any time of the day. Just grab it and enjoy it.
Here’s a home-made version for you to make and enjoy.
1 tbsp olive oil
2 garlic cloves, crushed
1 red pepper, deseeded and chopped
1 small courgette, sliced
12 cherry tomatoes, halved
150ml goatâ€™s milk
50g hard goatâ€™s cheese
For the pastry
100g rice flour, plus extra for dusting
0.5 tsp salt
100g butter, chilled (I used goat’s butter)
To make the pastry, sift the flour, polenta and salt into a large bowl. Add the butter, cut it with a knife and then and rub into the flour with your fingers until its structure resembles breadcrumbs. Add the egg and mix with a knife until the mixture comes together. On a work surface dusted with the rice flour, knead the dough lightly with your hands. Form a ball and wrap in cling film. Chill in the fridge for about half an hour.
Preheat the oven to 200 C / gas mark 6.
Take out the dough from the fridge and roll out the pastry to about 3-5mm thick, round (or square!) shape to fit the tin. Line the tin with the pastry and trim off any excess. Line the pastry with a sheet of baking paper and fill in with baking beans or uncooked rice. Put in the oven and bake for about 10-15 minutes. Remove the beans and the paper and cook for another 5 minutes. Once ready, take out of the oven and leave to cool.
Meanwhile, heat the olive oil in the frying pan. Add the pepper and courgette and cook for about 5 minutes, until softened. Add the garlic, capers and cherry tomatoes and cook for another minute or two. Remove from the heat and leave to cool slightly.
In a bowl, beat together the eggs and the goat’s milk. Stir in grated cheese. Season to taste with salt and pepper.
Reduce the oven temperature to 180 C / gas mark 4.
Place the cooked vegetable onto the cooked pastry case and spread evenly. Pour over the egg mixture.
Bake for about 20-30 minutes until the filling is set and golden.
Serve warm or cold.