Gluten Free Carrot Tart

Sides

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

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.