00:00A gluten-free pastry that rolls out easily and is crispy like real shortcrust pastry.
00:05A pie prepared in advance for the week.
00:07Eating gluten-free can be simple, delicious, and truly satisfying.
00:11Today, I'm making a gluten-free feta and pumpkin tart.
00:15Perfect for batch cooking and meals prepared in advance.
00:19I start with a gluten-free dough, which is ultra easy to roll out.
00:23In a bowl, I mix all the dry ingredients.
00:25Glutinous rice flour, tapioca starch,
00:28rice flour, psyllium and a pinch of salt.
00:35I mix all the flours together well.
00:38I add 70g of cold butter
00:49and 30g of oil.
00:52I crumble the dough by hand.
00:55It is the glutinous rice that gives the dough its elasticity.
00:59and the tapioca starch gives it the crispy texture.
01:13I ended up adding 130g of very cold water.
01:22The dough is very soft at first.
01:25But that's normal.
01:26This is where everything comes into play for the texture.
01:28Psyllium and glutinous rice will absorb the water.
01:31In a few minutes, the dough will become pliable like modeling clay.
01:37This is what makes it really easy to spread afterwards.
01:39If needed, adjust with a little water or flour.
01:43to obtain this soft, non-sticky texture.
01:46I let it rest in the fridge while I prepare the rest.
01:51Look at this texture.
01:52It is flexible and non-sticky.
01:59Start by flattening it by hand, just to give it a shape.
02:07And of course, I finish with a roller.
02:12And there, no cracks.
02:14It really looks like a classic shortcrust pastry.
02:17For the topping, I start with grated cheese at the bottom,
02:20For the taste, for the indulgence.
02:23I add chopped butternut squash
02:26And I really use a lot of it.
02:29I have crumbs of feta.
02:31And there, you can adapt with what you have.
02:33Goat cheese, Roquefort, Comté, it's up to you.
02:36That's also what smart batch cooking is all about.
02:38Make do with what you have in the fridge and cupboards.
02:46No need for complicated recipes.
02:48Because, as always, the key is organization.
03:01Next, I beat 3 eggs.
03:07I'm keeping some to glaze the edges of the pastry.
03:14And to the rest, I add a little plant-based milk.
03:17But you can also use cream.
03:25I pour it over the pie.
03:34This is exactly the kind of recipe that simplifies your life.
03:36on evenings when you don't have time to cook.
03:42And I add seeds
03:49and a little grated cheese.
03:52I bake the dough for 30 minutes at 200 degrees.
04:02The result is a crispy crust.
04:04a melting topping
04:05and an ultra-comforting pie.
04:09Subscribe for more simple recipes,
04:11gluten-free
04:12and really easy to integrate into daily life.
04:18Subscribe for more recipes.
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