Stuck for a gluten free tart recipe? This one has a crisp and crumbly base that’s as far from cardboard-tasting as you can get and the filling is the perfect combination of sweet and savoury, with the sweetness of sweet potatoes and caramelised onions evened out by the satisfyingly salty feta cheese. It’s super simple too with just a few steps to a delicious homemade tart the whole family will be begging you to whip up again and again.

Ingredients

TART BASE

220g Ivory Teff Flour
50g Butter (melted)
1/2 tsp Baking Powder
Water (as needed)
Salt (pinch)

FILLING

4 large eggs
150g Danish Feta (broken into crumbs)
1 Brown Onion (finely chopped)
2 Sweet Potatoes (peeled and chopped into small cubes)
1 cup Almond Milk
1/2 tsp Paprika
Salt and Pepper
Olive Oil (splash)

Method

Pre-heat oven to 160 degrees (fan-forced)
Mix all of the tart base ingredients into a bowl and combine well, then press into a non-stick tart tin ensuring that mixture is evenly coated and is not too thick around the edges. Put in oven and bake for around 15mins.
Add a splash of olive oil into a fry pan, and cook onion until caramelised and slightly transparent.
Add the eggs, almond milk, salt, pepper, paprika and 100g danish feta into a bowl, and mix together.
Add in the sweet potato and onion and stir gently.
Pour filling into tart base, and sprinkle with left over feta.
Place back in oven to cook for a further 60 minutes, or until just set.
You can add whatever filling you like or whatever you have left over in the fridge!

Article by Teff Tribe

Bondi-based Teff Tribe offers teff seed and flour as well as a line of teff porridges, pastas and baking mixes that make it easy to incorporate this often overlooked supergrain into even the busiest lifestyle.