Gluten-Free Heaven Australia - October 2017

Lunch RECIPES

200g (7oz) plain gluten-free flour

1 tsp xanthan gum

a pinch of salt

100g (4oz) butter, cut into small pieces

2-4 tbsp cold water

FOR THE FILLING

100g (4oz) frozen chopped spinach – defrosted

and thoroughly drained of all excess liquid

250g (10oz) ricotta

2 pinches of ground nutmeg

2 large free-range eggs, beaten

4 tbsp single cream

1 tsp green pesto

salt and freshly ground black pepper

1 Put the flour, xanthan gum and salt into a mixing bowl.

Add the butter and rub in until the mixture resembles fine

breadcrumbs. Add the water a little at a time until the mix-

ture comes together to form a firm dough. Wrap in clingfilm

and chill for 15 minutes. Preheat the oven to 200°C.

2 Divide the pastry into four equal pieces. Roll out each

piece so it’s big enough to line a tartlet case. Push the pas-

try carefully into the base and sides of the case, taking care

as gluten-free pastry does have a tendency to be very

short and tear easily. Place the pastry cases on a baking

tray and prick the pastry with a fork. Bake in the oven for

10 minutes.

3 Put all the filling ingredients into a bowl and mix well.

Pour into the pastry cases and return to the oven for 20-

25 minutes until firm to the touch. Serve warm or cold

with a salad.

Spinach & ricotta tartlets

By Dr Oetker (www.pizzaristorante.co.uk) GF SF V

Makes 4 | Prep 25 mins plus chilling | Cook 30-35 mins | Calories 521 (per tartlet)

Total fat Saturated Salt Sugar Protein

31.2g 18.4g 0.5g 0.8g 17g