Chestnut tart with a veggie twist
Ingredients for the tart:
Directions:
- 100 g (1/2 cup) rice flour
- 45 g (1/4 cup) chestnut flour
- 2 tbsp corn starch
- 1/4 tsp salt, 1/2 tsp lemon pepper
- 3 1/2 tbsp coconut oil
- 5 tbsp ice-cold water
- 2 cups of finely chopped bok choy
- 3 tomatoes
- homemade garlic olive oil (see delicious basics)
- 2 eggs mixed
- 1/2 cup coconut milk
- 50-75 grams of grated cheese
- spices to taste , for instance 1/4 tsp asafoetida,fresh parsley and chives....
Directions:
- Grease the tartpan and heat the oven to 190 degrees celsius
- Mix the dough,dry ingredients first, add in the oil and the water
- Wrap tightly in plastic foil and leave to cool in the fridge for 1/2 hour
- Cover the bottom and sides of the tartpan with the dough, spread out evenly
- In a skillet bake the bok choy until brown and glazed then add the tomatoes and herbs
- When using asafoetida always make sure it is baked as well otherwise it will keep it's distinctive smell
- Cover the bottom of the dough in the tart pan with the veggie mix
- Mix the eggs, then mix in the coconut milk, pour over the veggies
- Sprinkle the cheese over the filling
- Bake for 35-40 minutes
- Enjoy warm or cold