Lemon and maple glazed halloumi, potato, zucchini and dill tart
Gluten free, FODMAP friendly, vegetarian and nut free
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
FOR THE GALETTE PASTRY
- 2/3 cup (70g) quinoa flour (see intro for how to make your own)
- 1/2 cup (60g) brown rice flour
- 1/4 cup (30g) tapioca flour
- 25g finely and freshly grated sharp cheddar
- 1 tbsp psyllium husk (for structure and binding)
- 125g cold butter
- 2-4 tbsp ice water (only as necessary)
FOR THE LEMON AND MAPLE GLAZE
- 4 tbsp fresh lemon juice
- 4 tbsp maple syrup
- sea salt, to taste
- generous freshly cracked pepper
- 1 medium zucchini (about 100-150g) mandolined or finely sliced
- 1 medium potato (I used Sebago, a good all rounder)
- 125-225g halloumi (as much as you can fit in)
- bunch of dill
- additional cheddar, to finish (optional)
- lemon zest, to finish (optional)
- 1 egg, for eggwash
TO MAKE THE PASTRY:
Combine the flours, cheddar, salt and psyllium husk in your food processor, and blitz to combine. Add the butter, pulsing the mixture until it just begins to ball up, and looks like sandy crumbs. Add the water as and when it’s necessary, one tablespoon at a time, until the mixture looks pliable but moist. Gather it into a ball with your hands and place it in the fridge to cool.
To roll out the pastry, divide it into six balls, and take two sheets of baking paper (or silicon baking paper!) Sprinkle the first sheet thoroughly with tapioca flour, and place one ball of pastry dough on top. Sprinkle the dough with a little more tapioca, and then lay the second sheet on top.
Use your rolling pin now to roll the dough out in the little paper sandwich. It’s the easiest way to roll out gluten free dough. If at any time the dough is sticking, use a bit more tapioca flour. Store in the fridge until ready to use, and transfer back to the fridge at any point it gets really sticky.
TO MAKE THE LEMON AND MAPLE GLAZE:
Combine the lemon juice, maple syrup and seasoning in a small saucepan over a low heat, and allow to cook for 10-15 minutes until is is bubbling and thickened. Stir it intermittently to make sure it doesn't burn.
TO FINISH THE GALETTE:
Preheat the oven to 180 degrees Celsius, or 356 degrees Fahrenheit.
Salt your mandolined zucchini generously, and place it in a colander over the sink. Allow to sit for 15 or so minutes. Salt draws moisture out of the zucchini, which will make sure the tart isn't too soggy.
Place your halloumi in the glaze, and allow to sit while you assemble the galette.
Sprinkle a bit of additional tapioca flour on the base of the pastry. This will assist a lil in absorbing the moisture from the zucchini.
Lay some herbs on the bottom of the tart (otherwise they get burnt) and then start arranging the thin potato, zucchini and halloumi slices in a circle, leaving space the tuck the pastry up around the edges.
Once finished, use the baking paper to pull the pastry up over the edges of the vegetables. Press gently to secure the pastry to the vegetables.
Drizzle over the remaining glaze, and, if you fancy, finish the galette with an additional fine grating of cheddar and/or some lemon zest. Brush the pastry with a well beaten egg, to make it brown and glossy.
Transfer to the oven, and cook for around 30 minutes, or until the innards are cooked and the pastry is golden. Allow the galette to cool for 10 or so minutes before handling or serving - it is very delicate, but firms up when cooled.