Gluten free spring tarte

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Gluten free spring tarte

Preparation time: 30 min, cooking time: 30 à 40 min

GF dough

[ingredients title=”Ingredients”]

• 100g gluten free flour mix
• 80g riz flour
• 30g hazelnut or almond powder
• 2tbsp olive oil
• 1 egg
• 40ml water

[/ingredients]

Cream

[ingredients title=”Ingredients”]

• 1 large brocolis cut and boiled for 5 minutes
• 1 large handful of green peas
• 150g diced ham
• 4 eggs
• 250ml light cream
• 200ml tomato sauce
• 1 handful of grated cheese

[/ingredients]

PRÉPARATION

• Add all the ingredients of the GF dough in the bowl of a mixer and mix at speed 1 until forming a ball. If the paste is too dry add a little bit of water gradually. Otherwise, if the dough is too wet add a little bit of flour.
• Spread the dough until you get the desired size for your mold.
• Place the baked broccoli bouquets on the bottom of the pie.
• In a frying pan fry the ham slices in a tiny bit of oil and add the peas to make them just thaw quickly.
• Place on a broccoli-covered pie.

• Sprinkle with some cheese.
• In a bowl, combine the eggs with the cream and the tomato sauce. Salt and pepper.
• Pour the mixture over the vegetable-covered pie.
• Sprinkle with remaining emmental.

• Put in a preheated oven at 180 ° C for 30 to 40 minutes until the top of the pie is well browned.

Imprimer

Gluten free spring tarte

Preparation time: 30 min, cooking time: 30 à 40 min

Ingrédients

• 100 g gluten free flour mix
• 80 g riz flour
• 30 g hazelnut or almond powder
• 2 tbsp olive oil
• 1 egg
• 40 ml water
• 1 large brocolis cut and boiled for 5 minutes
• 1 large handful of green peas
• 150 g diced ham
• 4 eggs
• 250 ml light cream
• 200 ml tomato sauce
• 1 handful of grated cheese

Instructions

1. Add all the ingredients of the GF dough in the bowl of a mixer and mix at speed 1 until forming a ball. If the paste is too dry add a little bit of water gradually. Otherwise, if the dough is too wet add a little bit of flour.
2. Spread the dough until you get the desired size for your mold.
3. Place the baked broccoli bouquets on the bottom of the pie.
4. In a frying pan fry the ham slices in a tiny bit of oil and add the peas to make them just thaw quickly.
5. Place on a broccoli-covered pie.
6. Sprinkle with some cheese.
7. In a bowl, combine the eggs with the cream and the tomato sauce. Salt and pepper.
8. Pour the mixture over the vegetable-covered pie.
9. Sprinkle with remaining emmental.
10. Put in a preheated oven at 180 ° C for 30 to 40 minutes until the top of the pie is well browned.

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