Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 31

600g/21 oz of pumpkin flesh, peeled and seeded

4 tablespoons of olive oil

1 small onion, peeled and sliced

1 teaspoon of fresh thyme leaves

1 clove of garlic, peeled and crushed

Salt and freshly ground black pepper

Grated nutmeg

130g/4½ oz/²/₃ cup of grated goat’s or sheep’s cheese, or vegetarian cheese

240ml/8fl oz/1 cup of goat’s or sheep’s yogurt

3 large free-range eggs, beaten

A pinch of cayenne pepper and a bunch of lamb’s lettuce (mâche)

24cm/10 inch non-stick, loose-bottomed, fluted flan tin

Preheat the oven to 200°C/400°F/Gas mark 6

Place the flours, oats, salt and margarine in a food processor and mix for a second or two until it resembles fine breadcrumbs. Mix the egg and oil together and pour into the food processor with the machine running. Turn out the mixture onto a floured board and, with floured hands, bring into a ball of dough. Wrap in clingfilm (plastic wrap)and chill for 30 minutes.

Roll out on a floured board and line the flan tin. Prick the bottom with a fork and chill for 1 hour.

Line the pastry with greaseproof (wax) paper and ceramic beans and bake for 10 minutes. Remove the balls and paper and bake for a further 25 minutes. Cool until needed. Turn down the oven to 180°C/350°F/Gas mark 4.

Cut the pumpkin into thin wedges and blanch in boiling water for 5 minutes until softened.

Heat half the oil and fry the pumpkin slices for 10 minutes to brown them on each side. Drain on kitchen (paper) towels. Add the remaining oil and cook the onion with the thyme and garlic, until soft, but not brown. Season with salt, pepper and grated nutmeg and cover the pastry base with the mixture. Arrange the pumpkin wedges on top and all around the flan.

Mix the cheese, yogurt and eggs together with a little more seasoning and spoon over evenly.

Sprinkle with a little cayenne pepper and bake for 45 minutes, or until puffy and firm and the pumpkin is cooked through.

Serve warm, or cold, with lamb’s lettuce (mâche), drizzled with virgin olive oil and black pepper.