Recipe 700 is in the books! It may have taken 14 years to get here but a significant milestone nonetheless.
Keen to share in this sumptuous dish, I replaced the shortcrust pastry with one made from almond flour and linseed and it was crunchy and fabulous. My best tip for gluten free pastry is to rub butter all over the pastry case (chilled, not melted) and then press bits of the pastry all over until you have a perfect shell - so much easier than trying to roll it out! Refrigerate the pastry in the tin for an hour and then bake blind before adding the filling.
This beautiful tart had the most incredible hint of onion and improved as it cooled, firming up into the silkiest texture imaginable. It would rest comfortably as a first course or even as an accompaniment to a main course of red meat or poultry.
Unsurprisingly, I highly recommend this incredible tart!
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