Gluten Free Carrot Tart - Irene's Gourmet

Ingredients

• Gluten-Free
• 1. Place all dry dough ingredients into a mixing bowl.
• 2. Cut the butter into cubes and add this into the flour, combine using your fingers to create the flakiness.
• 3. Add the grated cheddar and mix with your hands. Add ice water - 1 TBSP at a time until combined and not sticky (don't overwork the dough)
• 4. Cover the dough with plastic wrap or place in a container and refrigerate for a half an hour.
• 5. Use tin foil to create a tray or use a foil tray. Place baking paper into the tray.
• 6. Press the dough lightly into the pan and poke the dough with a fork. Place more baking paper on top to cover and place baking beads or dry chickpeas on top. Bake at 180 degrees for 10 - 15 min.
• 7. Remove the beads and baking paper and place back in the oven for 5-10 min until lightly golden (don't overcook as the dough will go back in the oven for a third time)
• 8. Make the custard filling: Cook the Cheese sauce mix, Egg powder, maizena and plant milk in a pot until thick. Pour this into the tart base.
• 9. Roast the veggies in the oven or airfryer in a bit of oil and seasoning for 15 - 20 min.
• 10. Spread the veggies over the tart, add a few fresh sprigs of rosemary on top. Bake for 20min at 180 degrees.
• 11. Serve hot or enjoy cold.
• 2 cups Gluten free flour
• 200g Irene's Plant-Based Butter
• 1 tsp Salt
• 1 tsp baking powder
• 1/4 - 1/2 cup cold water
• 1/2 a block of grated Irene's Cheddar Cheese
• 1 small bag of baby Carrots
• 1 punnet of baby leeks
• 1/4 cup Irene's Cheese Sauce Mix
• 1/4 cup Irene's Egg Powder (Vegan omelette, quiche mix)
• 3 cups of Plant milk
• 1 tbsp maizena
• 1/2 packet of spring onions
• 15 min
• 1 large pie (12 pieces) or 24 tartlets