Ingredients
- Gluten-free shortcrust pastry:
- 100 g wholemeal rice flour, and a little to flour
- 60 g potato starch
- 60 g soft butter or 60 g organic vegetable margarine
- 60 g water
- 1 pinch of salt
- For the filling:
- tomato sauce with basil
- 3 tomatoes
- 1 small courgette
- 1 small aubergine
- 2 tbsp. Herbes de Provence
Instructions
Gluten-free shortcrust pastry:
- Put the rice flour, potato starch, butter, water and salt in the bowl, turn on Kneading mode for 3 minutes, then mix for 10 seconds / speed 2 to loosen the dough.
- Transfer the dough to a lightly floured work surface. Flour it on all sides, then roll it out on a sheet of baking paper with a rolling pin.
- Slide it into the pie dish and poke small holes in the dough with a fork..
For the filling:
- Preheat the oven to 200°C.
- Wash the vegetables and slice them.
- Spread the tomato sauce over the pastry. Garnish with vegetables and Herbes de Provence. Fold in the edges to form a patty and brush with olive oil. Place in the oven for 40 minutes.
Recipe & Photo: Eloïse Jennes
