Gluten-free, egg-free, lactose-free tart crust *

Gluten-free, egg-free, lactose-free tart dough *
Gluten-free, egg-free, lactose-free tart crust *

This dough is one of the easiest of the french tart doughs, called “pâte brisée” literally “broken dough”. Easy to make and very versatile this dough is meant to be cooked at the same time as its garniture, therefore it is especially good for liquid preparations like quiches and flan. This recipe is made with buckwheat flour, and is also egg-free and lactose-free.

Ingredients: (for one large tart)

  • 100g of buckwheat flour
  • 100g of corn starch
  • 50g of corn flour (for the colouring, can be replaced with another flour)
  • 125g of vegan butter (you can also use conventional butter)
  • 50ml of water
  • 1 tsp of xanthan gum (for elasticity, in the baking section or online)
  • (add 50g of sugar for sweet preparations like apple pies)
  • 1 pinch of salt

Preparation: 10 minutes

Refrigeration: 20 minutes

Baking: about 45 minutes – 200°C

Instructions:

  1. In a large bowl, mix the flours with the starch, the gum and the salt.
  2. Add the softened butter and start mixing with your hands.
  3. Pour the water in and knead until you can for one smooth ball.
  4. Film the ball and leave it you fridge to set for about 20 minutes.
  5. Flour your rolling pin lightly and roll the dough gently on a sheet of baking paper until you have a circle slightly larger than you tart tin.
  6. Place the dough inside the tin and press lightly on the edges. If the circle is larger than the tin in some places, use the extra dough to cover holes or areas where some dough is missing.
  7. Punch small holes at the bottom with a fork to keep it from rising in the oven.
  8. Fill with your favourite vegetables or quiche preparations (Flemish leek pie recipe here). Depending on your choice, the baking time can change.
  9. Let the tart cool down just a bit then cut with a sharp knife before serving.

Last tip: To cool out the dough more easily, hold it in your hands for a minute to warm it up. If like me you have quite a bit of extra dough, you can roll it into a long cylinder to reenforce the corners of the tart (see picture).

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