Share Recipe

Gluten Free Carrot Tart

This recipe by Irene Margolis is deliciously homely and festive… perfect for sharing with loved ones on Easter or any day!

Recipe Allergies


  • 1.Place all dry dough ingredients into a mixing bowl.
  • 2.Cut the butter into cubes and add this into the flour, combine using your fingers to create the flakiness.
  • 3.Add the grated cheddar and mix with your hands. Add ice water - 1 TBSP at a time until combined and not sticky (don't overwork the dough)
  • 4.Cover the dough with plastic wrap or place in a container and refrigerate for a half an hour.
  • 5.Use tin foil to create a tray or use a foil tray. Place baking paper into the tray.
  • 6.Press the dough lightly into the pan and poke the dough with a fork. Place more baking paper on top to cover and place baking beads or dry chickpeas on top. Bake at 180 degrees for 10 - 15 min.
  • 7.Remove the beads and baking paper and place back in the oven for 5-10 min until lightly golden (don't overcook as the dough will go back in the oven for a third time)
  • 8.Make the custard filling: Cook the Cheese sauce mix, Egg powder, maizena and plant milk in a pot until thick. Pour this into the tart base.
  • 9.Roast the veggies in the oven or airfryer in a bit of oil and seasoning for 15 - 20 min.
  • 10.Spread the veggies over the tart, add a few fresh sprigs of rosemary on top. Bake for 20min at 180 degrees.
  • 11.Serve hot or enjoy cold.

Recipe Reviews

No reviews for this Repice

Leave a Review

How would you rate Gluten Free Carrot Tart?
Click to rate

Dough Ingredients:

  • 2 cups Gluten free flour
  • 200g Irene's Plant-Based Butter
  • 1 tsp Salt
  • 1 tsp baking powder
  • 1/4 - 1/2 cup cold water
  • 1/2 a block of grated Irene's Cheddar Cheese

Filling Ingredients:

  • 1 small bag of baby Carrots
  • 1 punnet of baby leeks
  • 1/4 cup Irene's Cheese Sauce Mix
  • 1/4 cup Irene's Egg Powder (Vegan omelette, quiche mix)
  • 3 cups of Plant milk
  • 1 tbsp maizena
  • 1/2 packet of spring onions