#outdoors Serves: 6 Prep time: 1 hour 15 minutes
The Pastry:
The Filling:
1 cup teff flour ¾ cup oatmeal 90g cold butter, diced Pinch of salt 4 tbsp iced water
1 cup fresh peas, shelled 1 cup of fresh broad beans, peeled 3 eggs, whole 4 fresh gbejniet 1 leek, thinly sliced 4 steamed artichoke hearts, roughly chopped Salt and pepper 1 tbsp olive oil
Primavera Tart With Teff & Oatmeal Short Crust Pastry Method: The pastry can be made in advance and kept in the fridge for a week or in the freezer for long-term storage. Place all pastry ingredients in a food processor, and mix until the dough starts coming together (about a minute). Pull it out onto a clean counter top and bring the dough together with your hands. If it’s very crumbly, add some more water. Shape into a neat dough, and place into a zip-lock bag into the fridge for an hour, or in the freezer while you prepare the next steps (if you’re trying to speed things up). Meanwhile, preheat your oven to 170 degrees Celsius on convection, and prepare a tart tin by coating the base with butter. Into a mixing bowl, add all remaining ingredients, breaking up the eggs and cheese lightly with a fork. Season well with salt and pepper and set aside. Bring your pastry out onto a well floured surface (use the oatmeal if you’re keeping this a gluten free recipe). Naturally, this is not going to hold together as easily as wheat pastry would, so you may need to patch it together once you’ve placed it in the tin, but that’s fine! Roll the dough out using a rolling pin, into an evenly shaped circle as best as possible, dusting with more flour and flipping it over once or twice so it doesn’t stick to the surface. Once you have rolled it out enough to an even thickness, roll the pastry up onto your rolling pin and transfer it to the tart dish. Patch up the pastry where pieces may have broken off, and trim the ends that hang over. Press the pastry gently into the tin with your thumb. Pour the filling into the tin, drizzle with some olive oil and place into the oven to bake for 25-30 minutes, or until lightly golden and set.
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