This was one of the favourite things I ate over Christmas. It can be a bit fiddly to make and you have to be wary of the pastry getting soggy and some of the veg juice leaking everywhere.
- For wheat-free (puff - sort of!) pastry – tapioca flour or potato flour, cornflour, rice flour, butter
- Cheese (I used brie which worked so well, also try stilton)
- Ricotta or creme fraiche
- Carrots (grated)
- Sage or thyme
- Garlic, spices
1. Make the pastry
2. Make the bechemal sauce (egg, cream cheese, cheese, butter, milk)
3. Prep and cook all the veg you want to use. Boil them in water in a large casserole dish
4. Drain the veg. Add the sauce. Add seasoning (salt, pepper, olive oil, herbs, garlic, nuts)
5. Roll out and arrange the pastry in a large dish. Leave 1/3 aside for the topping
6. Spoon in the veg filling (making sure there isn't too much excess liquid)
7. Layer the rest of the pastry over. Wash with egg so it goes nice and golden in the oven
You'll probably have lots of leftovers. Keep in the fridge and remember to grill or warm up in the oven so the pastry isn't too soft and taste nice and crisp. The longer you leave it the better it tastes, I think, as all the flavours develop.
Inspiration: http://www.jamieoliver.com/recipes/vegetables-recipes/vegan-mushroom-chestnut-cranberry-tart/#bRXWcwcDbvbCbjU1.97 ; http://www.jamieoliver.com/recipes/eggs-recipes/christmas-quiche/#ECH4SOSFF8dk29CX.97 ; http://www.foodnetwork.co.uk/recipes/brie-en-croute.html ; http://www.bbcgoodfood.com/recipes/2766667/spinach-and-ricotta-slice