For the pastry
200g gluten free plain flour, plus extra for dusting
85g cold lactose free butter, diced
80g parmesan (or vegetarian alternative), finely grated
2 egg yolks
For the filling
1 large zucchini, thinly sliced
1 tbsp chopped chives
100g blue cheese, crumbled
1 tsp fresh thyme leaves
150ml lactose free double cream
1 whole egg, plus 2 egg yolks
Serves - 4
For the pastry, tip the gluten free flour, lactose free butter and parmesan into a food processor.
Blitz to a rough crumb, then add the yolks and 2 tbsp water. Pulse to a loose dough, then tip the mix out onto a floured surface and knead a few times to a smooth pastry.
Roll the pastry between two sheets of baking parchment to the thickness of a £1 coin – the disc should be big enough to fit a 20cm tart tin with a loose base. Chill in the fridge for 1 hr.
While the pastry is chilling, salt the zucchini and leave for 1 hr in a colander with a bowl underneath to catch the juices.
Use the pastry to line the tin. Work it into the corners, then cut away any pastry from the edges. Pop back in the fridge for 10 mins or so.
Heat oven to 180C/160C fan/gas 4. Line the pastry case with parchment and baking beans, and bake for 20 mins.
Lift off the parchment and beans, and continue to bake until the base is fully cooked and biscuity brown. Remove from the oven and leave to cool.
Tip the zucchini into a clean tea towel and squeeze out the remaining excess water.
Tip into a large mixing bowl and stir through the blue cheese, chives and thyme. Spread the mix over the bottom of the tart case.
Whisk together the lactose free cream, whole egg and yolks with some seasoning.
Pour this over the zucchini filling and bake for 30-35 mins until just set. Remove from the oven and leave to cool completely before cutting into slices.
Recipe adapted from: Good Food