I didn't prepare much pastry before Glutenfreeman went gluten free. I’ve never really eaten a lot of quiches or tarts and those I did I tended to buy pre-made. Once Glutenfreeman couldn’t eat regular quiches or pies I suddenly became far more interested in pastry than I had in the past. It’s still not something I do frequently but when I decide to run with a quiche or tart then this is my ‘go to’ pastry.
Once you get the hang of this it’s very straightforward. A food processor makes any pastry a breeze to work with. If you don’t have a food processor you could still make this but you would need to make sure your butter was in cold cubes.
I find gluten free pastry a bit of a temperamental beast to work with so have provided very detailed instructions on handling on this one. It’s definitely given to crumbling and tearing much easier than traditional pastry. However, even if you are not gluten free this one is worth a try as it’s such a lovely tasting alternative to a regular pastry.
This quantity of pastry will make one standard size quiche using a loose bottomed quiche dish or eight mini tarts.
In a food processor first blitz the oats until they form coarse flour. Add all of the other pastry ingredients and blitz until it forms a soft dough. This can seem very loose but if you press it together it should form a pastry. Remove from food processor. Shape into a disk about 2 cm thick. Wrap in cling film and chill in a fridge for at least half an hour. The chilling is really important. It helps the butter firm up and makes the pastry much more stable to roll. (You can start prepping filling ingredients whilst you wait).
Once the pastry has chilled: Preheat oven to 200C. Line the bottom of your quiche tin with baking parchment. Roll out the pastry between two sheets of cling film until it fits to the size of your tin. This is the point at which gluten free pastry can misbehave. Place the baking parchment then the disc from the bottom of the quiche tin on to the pastry.
If you can’t tolerate gluten free oats you could substitute with equal quantity buckwheat flour, quinoa flour or even try a chestnut flour. Each would alter the flavours but could make for some interesting combinations.
If you don’t have a food processor you could blitz the oats in a blender. Combine all dry ingredients and then rub the butter into the dry ingredients by hand until you get a breadcrumb consistency. With a metal spoon you would then gently mix in the water and combine to form your pastry. This is likely to be a bit of a sticky process!
I'm Kim Adams, founder of SAVI Nutrition. A Nutritional Therapist who is passionate about healthy, tasty food. Here I share with you my thoughts on food and health alongside a few of my favourite recipes.